Buttered Parmesan Zoodles – A simple and healthy side dish bursting with tons of garlic flavor. These zoodles are a delicious way to replace the carbs that you normally put on your plate.
My family really enjoys meals made with pasta, but as I’m getting a little older, pasta has begun doing some really funky things to my waistline. To avoid the funk I’ve been trying to make meals that don’t use pasta, I’m personally pretty happy with the change, but my family, not so much, they want their pasta back.
To compromise on the pasta front, I agreed to bring pasta back into the house but only serve it once a week. I figured it would be easier to resist if I only had to deal with it once in a while, due to pasta being my kryptonite.
On the nights that I do serve the family pasta, I like to make myself some buttered Parmesan Zoodles. No, they don’t taste like pasta but the do look a lot like pasta, specifically spaghetti noodles. I figured it I can’t eat the pasta I might as well eat something that looks like the pasta.
Buttered Parmesan Zoodles
Zucchini: To remove the excess moisture from the zucchini, place the spiraled zucchini on a bed of paper towels and sprinkle with salt. Then place some paper towels over the top and allow it to sit for a few minutes. This will keep the zucchini from becoming water logged and better able to take on the flavors of the butter and garlic.
Garlic: When cooking the garlic it’s important not to overcook it, overcooking will give the garlic an unpleasant, bitter flavor. You want to cook the garlic until it’s just turning to a golden color, this will bring out the amazing floral taste of the garlic.
- 2-3 medium sized zucchini
- 2 tablespoons butter
- 2 cloves garlic, minced
- salt & pepper
- ⅓ cup Parmesan cheese, grated
- 1 tablespoon parsley (optional)
- Run the zucchini through the spiralizer. Remove moisture (*see notes)
- In a large skillet, melt butter over medium-high heat. Add garlic and cook until it turns golden, about 1-2 minutes.
- Add the zucchini, salt & pepper, cook for an additional 2-3 minutes.
- Remove from heat, sprinkle with the Parmesan cheese and parsley and serve immediately.
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Those look super yummy! Thanks for sharing!
Donna Reidland says
These look simple and delicious!
They are really simple! and, super delicious!
hi robin, this looks amazing. Thanks for the salt suggestion. Found you via a party! laura
Karen, the next best thing to mummy says
These look delicious and as they are relatively easy to prepare, I will give them a try soon #[email protected]_karendennis
Becky Ellis says
Thank you for sharing your fresh and delicious recipe on Fiesta Friday!
Helen at the Lazy Gastronome says
Yum!! Buttery zoodles sounds amazing – Thanks for sharing at the What’s for Dinner party. Hope to see you again at tomorrow’s party. Have a great weekend!
Sue Ready says
yes simple and a very flavorful side
Lee MacArthur says
I bought a spirilizer but still haven’t gotten around to using it. I have a zucchini so I think I’ll try it tonight. Thank you for sharing it.
Let me know how you like it!
The Girl Next Door says
This looks so delish! Such a simple recipe too! 🙂 I’d love to try this out some time, for sure.
Colleen - Faith, Hope, Love, & Luck says
Simple and delicious…gotta love this recipe!!!
Kathleen - Bloggers Lifestyle says
A wonderful low carb recipe. I did not believe that zoodles would be a good substitute for pasta. I made it and it was amazingly delicious. Thanks for sharing a healthy recipe with us.
We ill feature this on the next Blogger’s Pit Stop. Well done.
Thank you for the feature Kathleen and I’m glad that you were able to give the zoodles a try.