Go Back
–+ servings
Made in one pan in only 10 minutes and loaded with freshly grated Parmesan and lots of fresh garlic, these garlic Parmesan zucchini noodles are a side dish that goes well with any summer meal.
Add to Collection
Print Pin
No ratings yet

Garlic Parmesan Zucchini Noodles

Made in one pan in only 10 minutes and loaded with freshly grated Parmesan and lots of fresh garlic, these garlic Parmesan zucchini noodles are a side dish that goes well with any summer meal.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 145kcal

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small shallot, minced
  • 1 cup cherry tomatoes, halved
  • 2 medium zucchinis, spiralized (about 1 lb)
  • 2 medium cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced fresh basil
  • Salt and pepper to taste

Instructions

  • Heat a large skillet over medium-high heat. Add olive oil and swirl to coat pan. Add shallot and cherry tomatoes to pan and sauté 2-3 minutes until tender and juicy.
  • Add zucchini noodles and garlic to pan and sauté 2-3 minutes until zucchini noodles are crisp-tender.
  • Remove noodles from heat and toss in grated Parmesan, basil, and salt and pepper to taste until cheese is melted. Serve zucchini noodles warm and enjoy!

Notes

Storing Instructions
Store zucchini noodles in refrigerator up to 6 days.

Nutrition

Serving: 8 oz zucchini noodles | Calories: 145kcal | Carbohydrates: 8g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 232mg | Potassium: 390mg | Fiber: 1g | Sugar: 4g | Vitamin A: 539IU | Vitamin C: 27mg | Calcium: 137mg | Iron: 1mg