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- 4 medium zucchini, spiralized into zoodles - 2 tablespoons extra virgin olive oil - 4 cloves garlic, finely minced - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1/2 teaspoon sea salt - 1/4 teaspoon freshly ground black pepper - 1/4 teaspoon red pepper flakes (optional, for a kick) - Fresh parsley, finely chopped (for garnish) Choose firm zucchini. Look for ones that feel heavy for their size. Fresh garlic gives the best flavor. Mince it finely for a good taste. Use heavy cream for a rich sauce. Freshly grated Parmesan melts better than pre-grated cheese. Check the salt and pepper for good quality. If you like spice, add red pepper flakes. You can use olive oil or butter for a dairy-free option. Coconut cream works well instead of heavy cream. Nutritional yeast can replace Parmesan for a vegan version. For gluten-free diets, this recipe is naturally safe. Always read labels to ensure no hidden gluten. {{ingredient_image_2}} First, you need to spiralize the zucchini into zoodles. Use a spiralizer or a julienne peeler for this. After you spiralize, place the zoodles on paper towels. This step is key. It helps soak up extra moisture. If you skip this, your dish may turn watery. Next, grab a large skillet. Heat two tablespoons of extra virgin olive oil over medium heat. Wait until the oil shimmers, which takes about one minute. Add four cloves of finely minced garlic to the hot oil. Sauté the garlic for about one minute. Stir constantly until it smells amazing and turns slightly golden. Be careful not to burn it! Then, pour in one cup of heavy cream. Bring this mixture to a gentle simmer while stirring. Let it cook for about three to four minutes. This will let the cream thicken slightly. Gradually add one cup of freshly grated Parmesan cheese. Keep stirring until the cheese melts. The sauce should be smooth and creamy. Season with half a teaspoon of sea salt, a quarter teaspoon of black pepper, and the red pepper flakes if you want a kick. Now it’s time to add the zoodles to your creamy sauce. Toss the zoodles gently for two to three minutes. You want them well-coated and just tender. They should still have a slight crunch. Remove the skillet from heat. Serve your zoodles right away. Garnish with finely chopped fresh parsley for a nice touch. Enjoy your delicious dish! To make the sauce just right, keep it creamy. Start with heavy cream. Heat it gently, then add the cheese slowly. Stir often. This helps it blend smoothly. If your sauce is too thick, add a splash of water or broth. This keeps it from clumping. Watery zoodles can ruin your dish. After spiralizing the zucchini, lay them on paper towels. This helps soak up extra moisture. You can sprinkle a bit of salt on them too. Let them sit for about ten minutes. This step is key to keeping your zoodles crisp. For a beautiful plate, use shallow bowls. Start with a base of zoodles. Pour the creamy sauce on top. Add a sprinkle of fresh parsley for color. You can also add more grated Parmesan on top. A light drizzle of olive oil makes it shine. This simple touch elevates the dish. Pro Tips Use Fresh Zucchini: Always choose firm and fresh zucchini for the best texture and flavor. Avoid ones that are soft or have blemishes. Don’t Overcook the Zoodles: Toss the zoodles in the sauce just until they are warmed through and slightly tender, retaining a bit of crunch. Customize Your Cheese: Feel free to mix different cheese varieties, like Pecorino Romano or a blend of cheeses, to elevate the flavor profile. Adjust the Spice Level: If you enjoy heat, increase the red pepper flakes or add a pinch of cayenne for an extra kick in your dish. {{image_4}} You can add protein to make this dish heartier. Chicken and shrimp work great. For chicken, use grilled or sautéed pieces. Cook the chicken first, then add it to the zoodles after mixing in the sauce. For shrimp, sauté them in the same pan with garlic before adding the cream. This gives a nice flavor to the shrimp. You can also use tofu for a plant-based option. To make a vegan version, swap heavy cream and cheese for coconut cream or cashew cream. Use nutritional yeast instead of Parmesan for that cheesy taste. You can find cashew cream by blending soaked cashews with water until smooth. This keeps the dish creamy and delicious without dairy. Adding herbs and spices can elevate your zoodles. Fresh basil or thyme adds a nice touch. You could also mix in a pinch of Italian seasoning for extra flavor. If you like heat, toss in more red pepper flakes. A squeeze of lemon juice at the end brightens the dish. Experiment with flavors to find what you love most! To keep your zoodles fresh, place any leftovers in an airtight container. Make sure to let the dish cool before sealing it. Store the container in the fridge for up to three days. If you see any moisture, use a paper towel to soak it up before sealing. When you are ready to enjoy your zoodles again, reheat them gently. Use a skillet over low heat. Add a splash of cream or water to help revive the sauce. Stir often, so the zoodles warm evenly. You can also microwave them in short bursts, stirring in between to avoid overheating. While zoodles can be frozen, the texture may change. If you want to freeze them, do so before adding the sauce. Place the raw zoodles in a freezer bag, ensuring to squeeze out the air. They can last up to three months. When ready to use, thaw them in the fridge overnight. Drain any liquid before cooking. For the sauce, you can freeze it in an airtight container for up to three months too. Thaw it in the fridge, then reheat on the stove before combining with fresh zoodles. Zoodles are noodles made from zucchini. They are a fun, healthy alternative to pasta. Zoodles are low in carbs and calories. You can spiralize zucchini to create long, noodle-like strands. They soak up sauces well, making them tasty and versatile. Yes, you can use other veggies! Carrots, cucumbers, or sweet potatoes work well. Each veggie gives a different taste and texture. Just remember to adjust cooking time based on the vegetable. For example, carrots might need a bit more cooking. You can make zoodles without a spiralizer. A julienne peeler or a knife works too. If using a knife, slice the zucchini into thin strips. Aim for long, even pieces for the best results. This method takes a bit more time, but it works! This post covered the ingredients and steps for making creamy garlic Parmesan zoodles. You learned how to choose the right ingredients and substitute for dietary needs. I shared tips to enhance texture and presentation. We explored variations with protein and flavors. Finally, I explained storage and reheating methods. Zoodles offer a fun, healthy twist on pasta. Enjoy experimenting with your own recipes!

Creamy Garlic Parmesan Zoodles

A delicious and creamy dish made with spiralized zucchini and a rich garlic Parmesan sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 medium zucchini, spiralized into zoodles
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, finely minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon freshly ground black pepper
  • 0.25 teaspoon red pepper flakes (optional, for a kick)
  • 1 tablespoon fresh parsley, finely chopped (for garnish)

Instructions
 

  • Start by spiralizing the zucchini into zoodles using a spiralizer or a julienne peeler. After spiralizing, place the zoodles on a layer of paper towels to absorb any excess moisture, which helps prevent a watery dish.
  • In a large skillet, heat the extra virgin olive oil over medium heat until shimmering, which should take about 1 minute.
  • Once the oil is hot, add the minced garlic to the skillet. Sauté the garlic for approximately 1 minute, stirring constantly, until it becomes fragrant and slightly golden. Take care not to burn the garlic, as it can turn bitter.
  • Pour in the heavy cream and bring the mixture to a gentle simmer. Stir occasionally for 3-4 minutes, allowing the cream to thicken slightly.
  • Gradually add the freshly grated Parmesan cheese to the sauce, stirring continuously until the cheese is fully melted and the sauce is smooth and creamy.
  • Season the sauce with sea salt, freshly ground black pepper, and red pepper flakes if desired, adjusting to taste.
  • Add the prepared zoodles to the creamy garlic Parmesan sauce. Toss gently for 2-3 minutes, ensuring the zoodles are thoroughly coated and just tender while maintaining a slight crunch.
  • Remove the skillet from heat. Serve the zoodles immediately, garnished with a sprinkle of finely chopped fresh parsley for a pop of color.

Notes

Serve in shallow bowls with extra grated Parmesan and a drizzle of olive oil for presentation.
Keyword creamy, garlic, Parmesan, vegetarian, zoodles