Olive Oil Garlic Zucchini Noodles Recipe
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These Olive Oil Garlic Zucchini Noodles are fast and fabulous for a quick and easy way to incorporate more vegetables into your meals! Made with just a handful of ingredients and ready in minutes!
Spiraling zucchini to use as a pasta replacement in meals is certainly not new. It has been around for a good while now and it is something that I’ve shared with you on numerous occasions. Many times I’ll simply shave or spiralize my zucchini and serve it raw as part of a meal, but, let me share with you one of my absolute favorite ways to make it lately – this Olive Oil Garlic Zucchini Noodles recipe!
In this recipe, I heat my olive oil in a medium skillet set over medium heat and then add my spiralized zucchini straight to the skillet. I then add my garlic, salt and pepper and quickly saute the zucchini for just a few minutes.
Sautéing the zucchini like this makes it taste out of this world delicious since it absorbs the flavors as it cooks! I love to serve it in place of pasta to get more vegetables into my family’s day, but it also makes a delicious meal on its own!
Here’s my Olive Oil Garlic Zucchini Noodles recipe. I hope you enjoy them as much as we do!
Olive Oil Garlic Zucchini Noodles Recipe
Ingredients
- 1 tablespoon olive oil
- 3 – 4 medium zucchini, spiralized or shaved
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Heat olive oil in a medium skillet set over medium heat. Add zucchini and garlic and toss together with the olive oil as you cook. Cook until just tender, yet still crisp, about 5 minutes. Sprinkle with salt and pepper and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Made this but put a fried egg on top with a little parm cheese! Outstanding dinner
That sounds amazing, Judi! I’m glad you liked it! I am going to have to give the fried egg & parm a try with it soon! Thanks!
I have made this several times and was surprised by how good it was and how easy it was to make. I am going to print the recipe as this is going to be a regular for us.
It was too easy and delicius
Sounds delicious! What vegan main dish would this go good with ? How would I make this a meal for two?
I made this without spiralizing the zucchini. Instead I used a vegetable peeler and made thin slices. I threw in a squash, too. And, since I had some beautiful basil in the garden, I added a basil chiffonade at the end. So simple, pretty and tasty! Thank you for the inspiration! Served with garlic pork sirloin (is that really ham?), and garlic shells with butter.
Thanks so much, Teena! xo
Which spiralizer do you use? These look brilliant!
I have done something like this but I do the zucchini in long ribbons. They look beautiful and they cook fast because they are paper thin . I do much the same tho’ mince a couple garlic cloves put them in some evoo,
give it a couple seconds then put the zucchini in the skillet to ….I add a couple good shakes of lemon pepper.
We love it and it just adds something..!! Happy New Year !!
I love cutting the zucchini in long ribbons, too! It always looks so beautiful!
How do you serialize the zuchinni?
There is a recipe that I found – saute a few tablespoons of sliced almonds and then a few raisins, add the zucchini noodles and some more olive oil, for a few minutes. Takes about 7 or 10 minutes all together. Excellent!
That sounds delicious, Sharon!
Made this with dinner tonight and it is outrageously good. It will be a staple side dish from now on. I use zoodles in many recipes, but this straightforward recipe is the best!!
Aww! I’m so glad you loved it, Karen! It has become a definite go-to at my house, too! xo
Definitely trying this recipe! fantastic idea
I hope you enjoy it, Iga!