Zucchini Pasta Aglio e Olio (Oil and Garlic Zucchini Noodles) ~
Fresh zucchini replaces traditional noodles in this low carb version of an Italian classic.
Serve with Grape Tomato Salad and warm garlic bread.
This post was updated on February 12, 2025.
Zucchini Noodles Recipe
I like this recipe because it’s all about blending classic Italian vibes with a modern, healthy twist.
Let’s be honest—zucchini won’t fool anyone into thinking it’s traditional pasta, but its firm texture and ability to hold a flavorful sauce make it a truly appealing substitute. The key is to cook it just right—al dente, just like you’d expect from your favorite pasta dish.
In this recipe, we start by creating a simple garlic oil with olive oil, butter, and freshly minced garlic, gently cooked to bring out a rich aroma and flavor. Then, the spiralized zucchini noodles are quickly sautéed with a splash of water or vegetable broth until they’re tender yet still retain their bite. Once the noodles reach that perfect texture, we drizzle the warm garlic oil over them and finish with a generous sprinkle of Parmesan cheese.
If a vegetable spiralizer isn’t in your kitchen yet, don’t worry—many grocery stores offer pre-spiralized zucchini that work beautifully in this recipe. And if you can’t find pre-spiralized options, a julienne peeler is an excellent substitute. This simple handheld tool has ridged blades designed to create thin, matchstick-like strips from vegetables. For this recipe, you can use it to carve the zucchini into noodle-like strands that capture the essence of traditional pasta. Simply run the julienne peeler along the length of the zucchini to produce even, thin strips that form the perfect base for your dish.
Ingredients for Zucchini Aglio e Olio
You will need the following:
8 cups spiralized zucchini
1/4 cup + 1 tablespoon olive oil, divided
4 tablespoons butter
2 tablespoons garlic, minced
sea salt and ground black pepper to taste
1/2 cup water
1/2 cup Parmesan cheese, shredded
red pepper flakes, optional for heat
Ingredient Notes
- Zucchini Noodles: Fresh-spiraled zucchini noodles provide a light, low-carb alternative to traditional pasta. Their texture is perfect for soaking up the flavors of the garlic oil and Parmesan.
- Olive Oil: A good quality extra virgin olive oil is key. It’s divided into two parts—one for creating the garlic oil and another for cooking the zucchini noodles—adding a rich, smooth flavor throughout the dish.
- Butter: Regular or vegan butter work equally well for this recipe.
- Garlic: Freshly minced garlic brings an authentic Italian aroma and punch of flavor.
- Sea Salt and Ground Black Pepper: These simple seasonings are essential to enhancing all the other flavors. Adjust to your taste to get the perfect balance without overpowering the dish.
- Water: A splash of water (or vegetable broth, if you prefer) helps to gently steam the zucchini noodles, ensuring they cook evenly and maintain their ideal al dente texture.
- Parmesan Cheese: Shredded Parmesan adds a savory, umami depth. If you’re dairy-free, a vegan Parmesan alternative works just as well.
- Red Pepper Flakes: These are optional, but if you like a bit of heat, a sprinkle of red pepper flakes can add a pleasant kick to the dish. Enjoy customizing the spice level to your preference!
How to Make Zucchini Aglio e Olio
STEP ONE: Prepare the garlic oil. 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.
STEP TWO: Cook the zucchini noodles. 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.
STEP THREE: Combine and serve. 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.
FAQs
- What type of zucchini works best for this dish? Use firm, medium-sized zucchini. They tend to have less water, ensuring that your noodles maintain a nice, al dente texture without becoming mushy.
- Can I incorporate other vegetables or fresh herbs into this recipe? Yes, feel free to get creative! Cherry tomatoes, spinach, lemon zest, and fresh basil are all great additions for an extra burst of flavor. Experiment to find your favorite combination.
- Can this be made ahead for meal prep? Yes, partially. For the best results, store the zucchini noodles and garlic oil separately, then combine them when you’re ready to eat. This helps keep the noodles from softening too much over time.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat. A splash of water or vegetable broth can help restore moisture without overcooking the noodles.
- Freezing is not recommended.
More Recipes You’ll Love!
- Pasta Primavera
- Broccoli Spaghetti Aglio e Olio
- Pasta with Peas (Pasta e Piselli)
- Spaghetti with Brussels Sprouts and Bread Crumbs
- Ratatouille Pasta
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Zucchini Pasta Aglio e Olio
Equipment
Ingredients
- 8 cups spiralized zucchini
- 1/4 cup + 1 tablespoon olive oil divided
- 4 tablespoons butter
- 2 tablespoons garlic minced
- sea 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.
Life with Kaishon
YUM!
Katie
What a delicious recipe! Will definitely make this zucchini pasta again!