Keto Garlic Butter Zoodles (Zucchini Noodles) Recipe

Learn how to make the best homemade keto zoodles with this easy baking recipe! These buttery, garlicky zucchini noodles come together in minutes for a perfect low-carb pasta alternative. Spiralized to perfection and tossed in a savory garlic butter sauce that will make you forget about traditional pasta.

Difficulty:

Beginner

Prep Time:

10 mins

Cook Time:

5 mins

Serves:

2 servings

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>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

🫀 Cholesterol:

🧂 Sodium:

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Keto Garlic Butter Zoodles (Zucchini Noodles) Recipe?

The main ingredients include zucchini, unsalted butter, minced garlic, red pepper flakes, freshly grated Parmesan cheese, fresh parsley, lemon zest, salt and black pepper. This low-carb pasta alternative requires minimal ingredients yet delivers maximum flavour.

How to cook Keto Garlic Butter Zoodles (Zucchini Noodles) Recipe at home?

Learn how to cook Keto Garlic Butter Zoodles by first spiralizing zucchini, then removing excess moisture with salt. Sauté minced garlic in butter until fragrant, add the zoodles and cook for just 2-3 minutes until al dente. Finish with Parmesan cheese, fresh parsley, and optional lemon zest for a delicious low-carb pasta alternative ready in under 15 minutes.

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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