Zucchini Pasta Aglio e Olio is fresh spiralized zucchini sautéed in a warm garlic oil made with olive oil and butter, then finished with Parmesan and red pepper flakes. Serve with Grape Tomato Salad and warm garlic bread.
Zucchini Instead of Pasta
I like this recipe because it takes the simplicity of the classic Italian dish and applies it to zucchini noodles with minimal adjustments. The garlic oil, the Parmesan, and the technique are the same. The zucchini cooks quickly and holds the sauce well. The key is not to overcook it. A few minutes in the skillet is all it needs to reach a tender but still slightly firm texture. Beyond that, it gets watery and soft.
A Note on Spiralizing
A vegetable spiralizer gives the most consistent results here. Pre-spiralized zucchini is also widely available at most grocery stores and works well. A julienne peeler is a good alternative if neither is available, creating thin strips that hold the garlic oil just as well as spiralized noodles.
Ingredients for Zucchini Aglio e Olio
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Zucchini – Medium-sized zucchini have less water content than large ones, which means less liquid in the pan and better texture in the finished dish.
- Olive Oil – A good-quality extra-virgin olive oil makes a noticeable difference here, since it is one of the few ingredients that carry the dish’s flavor.
- Butter – Combined with the olive oil to create the garlic oil base. Plant-based butter works equally well.
- Garlic – Fresh only. Pre-minced jarred garlic will not give you the same result in a dish this simple, where garlic is the star.
- Kosher Salt and Ground Black Pepper – Season after draining the zucchini, not before, as the cooking liquid dilutes the seasoning.
- Water – Helps steam the zucchini gently in the skillet without adding extra oil or changing the flavor.
- Parmesan – Freshly shredded melts more smoothly than pre-shredded and integrates better with the garlic oil.
- Red Pepper Flakes – Optional. Start with a small pinch and adjust from there.
Make it Vegan: Use plant-based butter and dairy-free Parmesan.
How to Make Zucchini Aglio e Olio
Prep: 10 min | Cook: 10 min | Total: 20 min | Servings: 4
STEP ONE: Make the garlic oil. In a small saucepan over medium heat, combine ¼ cup olive oil and butter. Once the butter is melted, add the minced garlic and cook for 1 minute until fragrant. Season lightly with salt and black pepper. Remove from heat and set aside.
STEP TWO: Cook the zucchini noodles. In a large skillet over medium heat, warm the remaining 1 tablespoon of olive oil. Add the spiralized zucchini and pour in the water. Cook for about 5 minutes, stirring occasionally, until the noodles are tender but still firm. Drain any excess liquid carefully.
STEP THREE: Combine and serve. Return the zucchini noodles to the skillet and drizzle with the garlic oil. Toss gently to coat. Top with Parmesan and red pepper flakes if using. Serve immediately.
Frequently Asked Questions
It can if it’s overcooked. Five minutes in the skillet is enough to achieve a tender yet firm texture. Drain any excess liquid before adding the garlic oil and serve immediately for the best result.
Partially. The garlic oil can be made up to 3 days ahead and stored in the refrigerator. The zucchini noodles are best cooked fresh, as they soften quickly and do not hold up well after sitting.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a small splash of water to restore moisture. Freezing is not recommended.
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Zucchini Pasta Aglio e Olio Recipe
Equipment
Ingredients
- 8 cups zucchini noodles
- 1/4 cup + 1 tablespoon olive oil divided
- 4 tablespoons butter
- 2 tablespoons garlic minced
- kosher salt and ground black pepper to taste
- 1/2 cup water
- 1/2 cup Parmesan cheese shredded
- red pepper flakes optional for heat
Instructions
- In a small saucepan over medium heat, combine 1/4 cup olive oil and butter. Once the butter has melted, add the minced garlic and cook for 1 minute, until fragrant. Season lightly with salt and ground black pepper, then remove the saucepan from heat and set it aside.
- In a large skillet over medium heat, heat the remaining 1 tablespoon of olive oil and add the spiralized zucchini noodles. Pour in the water to help steam the noodles. Allow them to cook for about 5 minutes, stirring occasionally, until they are tender yet still firm (al dente). Carefully drain any excess liquid.
- Return the prepared zucchini noodles to the skillet and drizzle with the prepared garlic oil. Gently toss the noodles to ensure they are evenly coated. Sprinkle with Parmesan cheese and, if desired, add red pepper flakes for an extra kick. Serve immediately and enjoy this low-carb twist on a classic Italian pasta dish.
Nutrition
This post was updated on March 30th, 2026.
Life with Kaishon
YUM!
Katie
What a delicious recipe! Will definitely make this zucchini pasta again!