Low Carb Zucchini Spaghetti with Garlic and Parmesan
Light, flavorful, and keto-friendly, this Low Carb Zucchini Spaghetti with Garlic and Parmesan is the ultimate healthy comfort food. With tender zucchini noodles sautéed in fragrant garlic and olive oil, this dish delivers bold flavors without the heavy carbs. A sprinkle of red pepper flakes adds a subtle kick, while grated Parmesan melts into the zoodles for a creamy, indulgent finish. Ready in just 20 minutes, this quick and easy recipe is perfect for busy weeknights or as a lighter side dish. Top it off with freshly chopped parsley for a burst of color and freshness, and enjoy a guilt-free alternative to traditional pasta that's equally satisfying. Perfect for anyone following a low-carb or gluten-free lifestyle!
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Recipe Information
Ingredients
- 3 medium (about 1.5 lbs total) zucchini
- 2 tablespoons olive oil
- 3 cloves garlic
- 0.5 cups (grated) Parmesan cheese
- 0.25 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Wash and dry the zucchini. Using a spiralizer or julienne peeler, create zucchini noodles (also known as zoodles). Place the zoodles on a paper towel and gently pat to remove excess moisture.
Peel and finely mince the garlic cloves.
Heat a large skillet over medium heat. Add the olive oil and let it warm for about 30 seconds.
Add the minced garlic to the skillet and sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.
Toss in the zucchini noodles and gently stir to coat them in the garlic and oil. Cook for 3-5 minutes, stirring occasionally, until the zoodles are just tender but still have a bite (al dente).
Sprinkle in the red pepper flakes, salt, and black pepper. Stir to combine.
Remove the skillet from heat and immediately toss the zoodles with the grated Parmesan cheese until evenly coated and melted.
Transfer the zucchini spaghetti to plates or bowls and garnish with chopped fresh parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 20920 mg | 910% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 141.9 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 783 mg | 60% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 4548 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
