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Keto Garlic Butter Zoodles (Zucchini Noodles) Recipe

Keto Garlic Butter Zoodles (Zucchini Noodles) Recipe

By What’s Baking

Tender spiralized zucchini noodles bathed in a rich garlic butter sauce that delivers all the comfort of pasta with a fraction of the carbs.
Difficulty:
Beginner
Prep Time:
10 mins
Cook Time:
5 mins
Serves:
2 servings
An overhead shot of vibrant green zoodles glistening with garlic-infused butter, coiled elegantly on a matte black ceramic plate. Flecks of fresh parsley and red pepper flakes add punches of color against the verdant spirals, while slivers of golden-brown garlic scatter throughout. In soft natural light, the zoodles catch the light where the butter sauce clings to their delicate curves. The composition includes a small ramekin of extra sauce and a wooden-handled spiralizer peeking into frame, suggesting the handmade quality of this low-carb creation. The scene is completed with a sprinkle of freshly grated Parmesan creating tiny snow-like mounds atop the warm zoodles.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">3 medium zucchini (about 600g)</li> <li class="ingredients-single-item">60g unsalted butter</li> <li class="ingredients-single-item">4 cloves garlic, minced</li> <li class="ingredients-single-item">1/2 tsp red pepper flakes (optional)</li> <li class="ingredients-single-item">30g freshly grated Parmesan cheese</li> <li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li> <li class="ingredients-single-item">1 tsp lemon zest (optional)</li> <li class="ingredients-single-item">Salt and black pepper to taste</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Spiralizer (or julienne peeler)</li> <li class="equipment-single-item">Large non-stick skillet</li> <li class="equipment-single-item">Paper towels</li> </ul>
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Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Wash and trim the ends of your zucchini. Using a spiralizer on the medium thickness setting, spiralize the zucchini into long, noodle-like strands. If you don't have a spiralizer, you can use a julienne peeler or mandoline with a julienne attachment. Try to keep the zucchini centered on the spiralizer for longer, more consistent noodles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Place the spiralized zucchini on a layer of paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out excess moisture. This crucial step prevents soggy zoodles – the salt helps extract water through osmosis, giving you a better final texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> After 10 minutes, gently pat the zucchini noodles dry with additional paper towels, pressing lightly to absorb as much moisture as possible. The drier your zoodles, the better they'll absorb the garlic butter flavor without becoming watery. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 100°C (210°F). This low temperature will be perfect for warming your serving plates without continuing to cook the delicate zoodles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Heat a large skillet over medium heat. Add the butter and allow it to melt completely. When the butter starts to foam slightly, add the minced garlic and red pepper flakes (if using). Cook for 1-2 minutes until the garlic is fragrant but not browned – garlic can quickly turn bitter if overcooked. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Add the zucchini noodles to the skillet and toss gently with tongs to coat in the garlic butter. Cook for just 2-3 minutes, stirring frequently. You want the zoodles to be al dente – slightly softened but still with some bite. Overcooking will result in mushy zoodles that release too much water. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Turn off the heat and quickly stir in half of the grated Parmesan cheese, allowing the residual heat to melt it slightly. Season with salt and freshly ground black pepper to taste, remembering that both the Parmesan and the initial salting add saltiness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Transfer the zoodles to warmed plates and garnish with the remaining Parmesan, chopped parsley, and lemon zest (if using). The warm plates will help keep your dish at the perfect temperature without continuing to cook the zucchini. Serve immediately for the best texture and flavor experience. </li> </ol>

Chef’s Notes

A few helpful details for making this recipe.

Why do my zucchini noodles always end up watery and soggy?

Soggy zoodles result from skipping the moisture removal step. Always salt your spiralized zucchini and let them sit for 10 minutes, then pat dry with paper towels. Additionally, avoid overcooking—zoodles need just 2-3 minutes in the pan to prevent excess water release while maintaining their structure.

Can I prepare zucchini noodles in advance for meal prep?

Yes, you can prepare zucchini noodles up to 2 days in advance. Spiralize the zucchini, pat dry thoroughly, and store in an airtight container lined with paper towels to absorb moisture. For best results, cook the garlic butter sauce fresh when you're ready to serve your meal.

What's the best way to spiralize zucchini for perfect noodles?

For perfect zoodles, use medium-sized, straight zucchini for easier spiralizing. Keep the zucchini centred on the spiralizer for longer strands. Use the medium thickness setting for noodles with the best texture—too thin and they'll become mushy, too thick and they'll be too crunchy.

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