I’m excited to share my creamy garlic parmesan zoodles from my Zoodle Recipes collection, a fresh and easy dinner that even my kids keep asking for.
I love recipes that sneak veggies onto everyone’s plate, and these Creamy Garlic Parmesan Zoodles do just that. Spiralized zucchini turns into something fun, the garlic gives a bright kick, and that sprinkle of Parmesan makes it feel almost decadent.
If you browse Zucchini Noodle Recipes or hit up Zoodle Recipes for dinner ideas, you should bookmark this one. It’s fast enough for a weeknight, but tasty enough to pretend it’s a treat.
I didn’t expect the kids to ask for seconds, but they did, so clearly this is a keeper. You might even make it twice in one week.
Ingredients
- Light, crisp zoodles add fiber and few carbs, keeps dish fresh, veggie-forward.
- Punchy garlic gives savory depth, tiny amount for big flavor, adds antioxidants.
- Sharp, salty cheese provides protein and calcium, makes sauce nutty and rich.
- Velvety cream brings calories and fat, makes sauce silky, use sparingly if watching.
- Adds buttery flavor and mouthfeel, has saturated fat, but builds great sauce.
- Extra virgin oil gives healthy fats and subtle fruitiness, lighter than butter sometimes.
- Brightens dish with acidity, cuts richness, adds vitamin C, a little goes far.
- Fresh parsley adds brightness, some vitamin K, herbaceous finish and pretty color.
Ingredient Quantities
- 4 medium zucchini, spiralized into zoodles (about 1.2 lb)
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 1 cup heavy cream (or 3/4 cup half and half if you want it lighter)
- 3/4 cup freshly grated Parmesan cheese, plus extra for serving
- 1/4 cup chicken or vegetable broth (optional, to thin the sauce)
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp freshly ground black pepper, or to taste
- 1/4 tsp red pepper flakes (optional, if you like a little heat)
- 1 tbsp lemon juice (optional, brightens the flavor)
- 2 tbsp chopped fresh parsley or basil, for garnish
How to Make this
1. Spiralize the 4 medium zucchini into zoodles, toss them in a colander with the 1/2 tsp kosher salt, let sit 8 to 10 minutes to draw out moisture, then press or squeeze gently with paper towels to remove excess water.
2. In a large skillet over medium heat melt 2 tbsp unsalted butter with 1 tbsp extra virgin olive oil until the butter foams and smells nutty.
3. Add the 4 minced garlic cloves and the 1/4 tsp red pepper flakes if using, saute about 30 to 45 seconds until fragrant but not browned.
4. Pour in 1 cup heavy cream (or 3/4 cup half and half if you want it lighter) and bring to a gentle simmer, lower the heat so it barely bubbles.
5. Remove the pan from the heat and whisk in 3/4 cup freshly grated Parmesan in small handfuls until smooth, then season with 1/4 tsp freshly ground black pepper and taste, add more salt only if needed since the zoodles were salted earlier.
6. If the sauce is too thick, thin it with up to 1/4 cup chicken or vegetable broth, a little at a time, or return to very low heat and stir until it loosens; if you like a brightness add 1 tbsp lemon juice now.
7. Add the zoodles to the sauce and toss gently over low to medium-low heat for 1 to 2 minutes just to warm and coat them, do not overcook or they will get soggy.
8. Serve immediately topped with extra grated Parmesan and 2 tbsp chopped fresh parsley or basil, taste again and adjust pepper or red pepper flakes if you want more heat.
Equipment Needed
1. Spiralizer or julienne peeler for making the zoodles (mandoline works too)
2. Colander to toss with salt and drain the zucchini
3. Paper towels or a clean kitchen towel to press out excess water
4. Large skillet for melting butter, simmering the cream and tossing the zoodles
5. Measuring cups and measuring spoons for the cream, butter and seasonings
6. Microplane or box grater for freshly grated Parmesan
7. Whisk to smooth the cheese into the cream
8. Tongs or a large spoon to gently toss the zoodles
9. Cutting board and chef knife to trim the zucchini ends and mince the garlic
FAQ
Creamy Garlic Parmesan Zoodles Recipe Substitutions and Variations
- Heavy cream: swap with 3/4 cup full fat Greek yogurt mixed with 1/4 cup milk (thin into warm sauce off the heat so it doesn’t split). It’s tangy but still creamy.
- Parmesan: use Pecorino Romano for a sharper, saltier edge, or 2–3 tbsp nutritional yeast plus a pinch of salt for a dairy free vibe.
- Unsalted butter: replace with 1 tbsp extra virgin olive oil plus 1 tbsp ghee or just 2 tbsp olive oil if you want dairy free; heat gently so the oil doesn’t smoke.
- Zucchini zoodles: try spiralized yellow summer squash or roasted spaghetti squash (scrape with a fork), or shirataki noodles for an ultra low carb option.
Pro Tips
1. Press the zoodles, don’t wring them; salt them, wait 8 to 10 minutes, then lay them on a clean towel and gently pat to remove moisture. If they’re still wet, the sauce will dilute and get watery fast, so take the extra minute to really dry them.
2. Warm the cream gently and take the pan off the heat before you add the Parmesan, add the cheese in small handfuls while whisking so it melts smooth. If the cheese goes grainy or oily, it’s usually because it hit too much heat, or you added too much at once, so be patient and slow.
3. Toss the zoodles with the sauce only long enough to coat and warm them, like 1 to 2 minutes, otherwise they go limp and sad. Taste before adding salt at the end since the Parmesan and the salted zoodles can make it salty already.
4. Brighten and finish at the last second: a splash of lemon juice, a scatter of fresh herbs, and extra freshly grated Parm right before serving lifts the whole dish. If you want texture, quickly crisp some pancetta or toast some pine nuts and sprinkle them on top.
Creamy Garlic Parmesan Zoodles Recipe
I’m excited to share my creamy garlic parmesan zoodles from my Zoodle Recipes collection, a fresh and easy dinner that even my kids keep asking for.
4
servings
395
kcal
Equipment: 1. Spiralizer or julienne peeler for making the zoodles (mandoline works too)
2. Colander to toss with salt and drain the zucchini
3. Paper towels or a clean kitchen towel to press out excess water
4. Large skillet for melting butter, simmering the cream and tossing the zoodles
5. Measuring cups and measuring spoons for the cream, butter and seasonings
6. Microplane or box grater for freshly grated Parmesan
7. Whisk to smooth the cheese into the cream
8. Tongs or a large spoon to gently toss the zoodles
9. Cutting board and chef knife to trim the zucchini ends and mince the garlic
Ingredients
4 medium zucchini, spiralized into zoodles (about 1.2 lb)
2 tbsp unsalted butter
1 tbsp extra virgin olive oil
4 garlic cloves, minced
1 cup heavy cream (or 3/4 cup half and half if you want it lighter)
3/4 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup chicken or vegetable broth (optional, to thin the sauce)
1/2 tsp kosher salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
1/4 tsp red pepper flakes (optional, if you like a little heat)
1 tbsp lemon juice (optional, brightens the flavor)
2 tbsp chopped fresh parsley or basil, for garnish
Directions
- Spiralize the 4 medium zucchini into zoodles, toss them in a colander with the 1/2 tsp kosher salt, let sit 8 to 10 minutes to draw out moisture, then press or squeeze gently with paper towels to remove excess water.
- In a large skillet over medium heat melt 2 tbsp unsalted butter with 1 tbsp extra virgin olive oil until the butter foams and smells nutty.
- Add the 4 minced garlic cloves and the 1/4 tsp red pepper flakes if using, saute about 30 to 45 seconds until fragrant but not browned.
- Pour in 1 cup heavy cream (or 3/4 cup half and half if you want it lighter) and bring to a gentle simmer, lower the heat so it barely bubbles.
- Remove the pan from the heat and whisk in 3/4 cup freshly grated Parmesan in small handfuls until smooth, then season with 1/4 tsp freshly ground black pepper and taste, add more salt only if needed since the zoodles were salted earlier.
- If the sauce is too thick, thin it with up to 1/4 cup chicken or vegetable broth, a little at a time, or return to very low heat and stir until it loosens; if you like a brightness add 1 tbsp lemon juice now.
- Add the zoodles to the sauce and toss gently over low to medium-low heat for 1 to 2 minutes just to warm and coat them, do not overcook or they will get soggy.
- Serve immediately topped with extra grated Parmesan and 2 tbsp chopped fresh parsley or basil, taste again and adjust pepper or red pepper flakes if you want more heat.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 243g
- Total number of serves: 4
- Calories: 395kcal
- Fat: 36.7g
- Saturated Fat: 21.8g
- Trans Fat: 0.3g
- Polyunsaturated: 0.9g
- Monounsaturated: 5.8g
- Cholesterol: 126mg
- Sodium: 575mg
- Potassium: 444mg
- Carbohydrates: 7.2g
- Fiber: 1.4g
- Sugar: 4.6g
- Protein: 9.7g
- Vitamin A: 538IU
- Vitamin C: 30mg
- Calcium: 260mg
- Iron: 0.7mg
