Low Sodium Zucchini Spaghetti with Garlic and Parmesan
Transform your weeknight meals with this low sodium zucchini spaghetti with garlic and Parmesan, a light and flavorful dish that’s both guilt-free and irresistibly delicious. Perfect for those seeking a healthier alternative to traditional pasta, this recipe uses spiralized zucchini to create tender veggie noodles that pair beautifully with the savory richness of garlic-infused olive oil and creamy Parmesan cheese. With just a hint of spice from optional red pepper flakes and a squeeze of fresh lemon for brightness, this easy-to-make dish is ready in under 30 minutes and is ideal for a quick dinner or a vibrant side. Garnish with fresh parsley for a touch of color, and enjoy a nutritious, low-sodium meal that doesn’t skimp on taste.
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Recipe Information
Ingredients
- 4 medium (about 2 pounds) Zucchini
- 2 tablespoons Olive oil
- 4 cloves (minced) Garlic
- 1 cup (finely grated, low-sodium or regular) Parmesan cheese
- 0.5 teaspoon (optional) Crushed red pepper flakes
- 0.25 teaspoon (freshly ground) Black pepper
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
- 1 tablespoon (freshly squeezed, optional) Lemon juice
Instructions
Wash the zucchini thoroughly and trim off the ends. Using a spiralizer, create zucchini noodles. If you don't have a spiralizer, you can use a julienne peeler or a mandoline to create thin strips resembling spaghetti.
Place the zucchini noodles in a colander over the sink and sprinkle lightly with a pinch of black pepper (no salt to keep it low-sodium). Let it sit for 5–10 minutes to help draw out excess moisture. Pat dry with a clean kitchen towel or paper towels.
Heat a large non-stick skillet over medium heat. Add the olive oil and allow it to warm up for about 30 seconds.
Add the minced garlic to the skillet and sauté for 1–2 minutes, stirring frequently, until fragrant but not browned.
Add the zucchini noodles to the skillet and toss gently to coat them with the garlic-infused oil. Cook for 2–3 minutes, stirring occasionally, until the noodles are heated through but still retain a slight crunch.
Sprinkle the grated Parmesan cheese over the zucchini noodles and gently toss until the cheese is evenly distributed and begins to melt.
If desired, add a pinch of crushed red pepper flakes for a touch of heat, along with the freshly squeezed lemon juice for brightness. Stir to combine.
Remove the skillet from the heat and transfer the zucchini spaghetti to serving plates. Garnish with chopped parsley for a pop of color.
Serve immediately as a standalone dish or alongside your favorite protein. Enjoy your low-sodium zucchini spaghetti with garlic and Parmesan!
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 35160 mg | 1529% | |
| Total Carbohydrate | 279.0 g | 101% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 252.4 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1474 mg | 113% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 8013 mg | 170% | |
*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.
