Keto Zucchini Noodles Recipe (Garlic Parmesan Butter)
If you're following a keto diet or simply looking for more keto recipes, look no further than this keto zucchini noodles recipe. Raw zucchini cut into thin strips paired with your favorite sauce is the best way to get your regular pasta noodle fix, in a low carb version.
Servings: 2 servings
Calories: 167kcal
Ingredients
- 2 large zucchini
- 1-2 tablespoons butter
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes optional, for a hint of spice
- Salt and black pepper to taste
- ¼ cup grated Parmesan cheese optional, for added flavor
- Fresh basil leaves chopped, for garnish
Instructions
- Wash the zucchinis thoroughly and trim off the ends. Using a spiralizer or julienne peeler, create long, thin zucchini noodles. If you prefer a softer texture, blanch the zoodles in boiling water for 1-2 minutes, then drain and pat them dry with paper towels.
- In a large skillet, heat the butter over medium-high heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant, being careful not to let the garlic burn.
- Add the zucchini noodles to the skillet and toss gently to coat them in the aromatic oil. Cook for 2-3 minutes, stirring occasionally, until the zoodles are tender yet still retain some bite. Avoid overcooking to prevent them from becoming mushy.
- Season the zoodles with salt and pepper to taste. Feel free to get creative with additional keto-friendly seasonings like dried herbs or a sprinkle of nutritional yeast for a cheesy flavor.
- Transfer the keto zucchini noodles to a serving dish or individual plates.
- If desired, sprinkle grated Parmesan cheese over the zoodles for a burst of savory goodness.
- Garnish with chopped fresh basil leaves, adding a burst of color and herbal fragrance to the dish.
Nutrition
Serving: 1g | Calories: 167kcal | Carbohydrates: 12g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 526mg | Fiber: 3g | Sugar: 5g