See how to make this easy Garlic Butter Zucchini Noodles recipe. It’s my favorite way to cook zucchini noodles!
There are so many ways to enjoy zucchini noodles (or zoodles, if you prefer). My Pesto Zucchini Noodles with Bacon is a popular choice! But this new recipe for Garlic Butter Zucchini Noodles is sure to become your go-to side dish.
This easy side is a healthy alternative to any decadent pasta cravings you may have. And you can customize it how you like!
WHAT INGREDIENTS DO I NEED?
- 1 large zucchini – spiralized (or approx. 10-12 oz store-bought)
- 2 Tbsp butter
- 1 tsp minced garlic
- 1/2 tsp Italian seasoning
- dash of salt & pepper
- Optional garnish: grated Parmesan cheese, red pepper flakes, fresh parsley
If you are spiralizing your own zucchini, it’s important to try and get out any excess water so you don’t have soggy noodles.
To drain the moisture, place the zoodles in a colander over the sink and toss with salt. Let them sit for 30 minutes. Then pat dry with a paper towel.
HOW DO I MAKE GARLIC BUTTER ZUCCHINI NOODLES?
STEP 1: In a medium skillet, begin to melt butter. Add minced garlic, continue to simmer until fragrant.
STEP 2: Stir in zucchini noodles, Italian seasoning and a dash of salt & pepper. Sauté for another 5 minutes, or until heated through.
STEP 3: Remove from heat and garnish with fresh parsley, parmesan and red pepper flakes if desired.
These Garlic Butter Zucchini Noodles go well with any dish! Just a few simple ingredients and you have an easy side dish for any night of the week.
Garlic Butter Zucchini Noodles
Ingredients
- 1 large zucchini - spiralized (or approx. 10-12 oz)
- 2 Tbsp butter
- 1 tsp minced garlic
- 1/2 tsp Italian seasoning
- dash of salt & pepper
- Optional garnish: grated Parmesan cheese, red pepper flakes, fresh parsley
Instructions
- In a medium skillet, begin to melt butter.
- Add minced garlic, continue to simmer until fragrant.
- Stir in zucchini noodles, Italian seasoning and a dash of salt & pepper. Sauté for another 5 minutes, or until heated through.
- Remove from heat and garnish with fresh parsley, parmesan and red pepper flakes if desired.
Notes
If you are spiralizing your own zucchini, it’s important to try and get out any excess water so you don’t have soggy noodles.
To drain the moisture, place the zoodles in a colander over the sink and toss with salt. Let them sit for 30 minutes. Then pat dry with a paper towel.