Keto Zucchini Noodles
Keto zucchini noodles, often called zoodles, are a fresh low-carb swap for pasta that come together in minutes. Lightly sauteed so they stay just tender with a pleasant bite, they soak up garlic and butter beautifully without turning watery. This dish makes a quick, light dinner for two that pairs well with grilled chicken or a rich tomato sauce.
- ⏱ 15 min
- 📊 easy
- 🍽 For Two
Ingredients
- 4 zucchini
- 3 cloves garlic
- 2 tbsp olive oil
- 40 g parmesan
- 1 cup cherry tomatoes
Instructions
- Wash two medium zucchini and trim off the ends, then run them through a spiralizer to create long noodle strands, or use a julienne peeler if you do not have a spiralizer.
- Toss the zucchini noodles with a pinch of salt in a colander and let them sit for 10 minutes to draw out moisture, then gently squeeze them in a clean towel to remove as much liquid as possible.
- Heat olive oil and a knob of butter in a large skillet over medium-high heat until the butter is melted and foaming.
- Add minced garlic and cook for about 30 seconds until fragrant but not browned, as burnt garlic turns bitter.
- Add the drained zucchini noodles and toss with tongs for just 2 to 3 minutes, until they are barely tender but still have a slight crunch, since overcooking releases water and makes them limp.
- Season with salt, pepper, and a squeeze of lemon, then remove from the heat immediately, garnish with grated Parmesan and fresh herbs, and serve right away while warm.
💡 Chef's tip
Salt the spiralized zucchini and let it drain in a colander for 10 minutes before cooking, then squeeze out the released water, because this single step prevents the noodles from going soggy in the pan.
Cooking the zoodles hot and fast for just 2 minutes keeps them al dente; any longer and they release water and collapse into a soggy heap.
Nutrition (per serving)
- Calories: 180 kcal
- Protein: 8 g
- Carbs: 12 g
- Fat: 12 g
