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- 4 medium zucchini (zoodles) - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese Zucchini forms the base of the dish. You spiralize it into zoodles, which add a fun twist. Olive oil adds flavor while helping to cook the garlic. Fresh minced garlic gives the dish its rich taste. Heavy cream makes the sauce creamy and smooth. Lastly, freshly grated Parmesan cheese brings a salty, savory touch. - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) - Fresh parsley, chopped (for garnish) Salt and black pepper enhance the overall flavor. Red pepper flakes add a bit of heat if you want a spicy kick. Fresh parsley not only brightens the dish but also adds a pop of color. These seasonings and garnishes elevate the creamy garlic Parmesan zoodles, making them more appealing and delicious. {{ingredient_image_1}} To start, spiralize the zucchini into zoodles. You can use a spiralizer or a julienne peeler. Aim for long, thin strands for the best texture. After spiralizing, lay the zoodles on a paper towel. This helps absorb excess moisture. Zucchini has a high water content. Removing this moisture keeps your dish from getting soggy. Next, heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic. Sauté the garlic for about one minute. You want it to smell great but not burn. After the garlic is fragrant, pour in the heavy cream. Let it come to a gentle simmer. Stir it often. This helps the cream thicken, which takes about three to four minutes. Now, it’s time to make it creamy! Gradually stir in the grated Parmesan cheese. Mix it well until the cheese melts completely. This creates a smooth sauce. Season the sauce with salt, black pepper, and red pepper flakes if you like some heat. Add the zoodles to the sauce and toss them well. Cook them for an additional two to three minutes. You want them tender but still crunchy. Finally, remove the skillet from heat. Serve the zoodles hot, garnished with fresh parsley for a pop of color. Enjoy your delicious, creamy garlic Parmesan zoodles! To avoid overcooked zoodles, cook them briefly. They only need 2-3 minutes in the sauce. Check for a gentle crunch. This keeps them fresh and tasty. To perfect the garlic flavor, sauté it for just one minute. Watch it closely. Burnt garlic tastes bitter. Fresh garlic adds a bright touch to your dish. Choosing the right zucchini is key. Look for firm, shiny zucchini. Avoid soft or wrinkled ones. Medium-sized ones work best for zoodles. If you need alternatives for heavy cream, try coconut cream or cashew cream. Both add richness without dairy. You can also use half-and-half for a lighter option. Pro Tips Choose Firm Zucchini: Look for zucchini that are firm and free of blemishes to ensure your zoodles have the best texture. Don’t Skip the Salt: Salting the zoodles before cooking helps to draw out excess moisture and keep them from becoming soggy. Fresh Garlic for Flavor: Use fresh garlic instead of pre-minced for a more intense and aromatic flavor in your sauce. Adjust Cream for Thickness: If you prefer a thicker sauce, let it simmer a bit longer before adding the zoodles for a creamier consistency. {{image_2}} You can switch up the cheese in this recipe. Try using mozzarella for a milder taste. Feta adds a nice tang, too. If you’re a cheddar fan, give that a go for a sharper flavor. Want to add some protein? Chicken or shrimp work great in this dish. Cook them in the skillet before adding the garlic. This way, they soak up all those tasty flavors. Just make sure they are cooked through before you mix in the zoodles. To take your zoodles up a notch, add herbs and spices. Fresh basil or oregano gives a bright taste. You can also try thyme or dill for something different. A pinch of nutmeg adds warmth and depth, too. If you're looking for a vegan version, swap the heavy cream for coconut milk. Nutritional yeast can replace the Parmesan cheese. This keeps the dish creamy and adds a cheesy flavor without any dairy. You won't miss the cheese at all! To keep your creamy garlic Parmesan zoodles fresh, follow these simple steps: - Place leftovers in an airtight container. - Store in the fridge for up to three days. - Keep the sauce separate if possible. This helps zoodles stay firm. If you want to freeze zoodles, here’s how: - Blanch zoodles in boiling water for two minutes. - Cool them quickly in ice water. - Drain and pack zoodles in freezer bags. Remove air to prevent freezer burn. - Freeze for up to three months. When it’s time to eat your leftovers, you can reheat them easily: - Use a skillet over low heat. Add a splash of olive oil to keep them moist. - Stir gently to avoid breaking the zoodles. - You can also microwave in short bursts. Stir in between to ensure even heating. To maintain texture and flavor, avoid overheating. Zoodles can become mushy if cooked too long. Enjoy your creamy dish again with these tips! Zoodles are noodles made from zucchini. To make them, you spiralize zucchini using a spiralizer or a julienne peeler. This gives you long, thin strands that look just like pasta. It’s a great way to enjoy veggies while keeping your meals light. Yes, you can prepare parts of this dish in advance. You can spiralize the zucchini and store it in the fridge for up to two days. However, I recommend making the sauce fresh when you are ready to serve. This keeps the flavors bright and the zoodles crisp. To avoid soggy zoodles, always absorb excess moisture after spiralizing. I place them on a paper towel to soak up water. Also, cook them just until tender. This keeps them from getting too soft and mushy. Absolutely! This recipe is great for meal prep. You can portion the sauce and zoodles separately. Store them in airtight containers in the fridge. When you're ready to eat, just combine and reheat for a quick meal. In this post, I shared a simple and tasty zoodle recipe. We covered the main ingredients, like zucchini and heavy cream, and how to make the sauce. I highlighted cooking tips to keep your zoodles firm and added variations for different flavors. Finally, I addressed common questions about zoodles and meal prep. Enjoy crafting your delicious zoodle meal. With these tips, you can impress anyone at your table. Happy cooking!

Creamy Garlic Parmesan Zoodles

A delicious and creamy dish made with zucchini noodles, garlic, and Parmesan cheese.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 medium zucchini (zoodles)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon red pepper flakes (optional)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

  • Begin by spiralizing the zucchini into zoodles using a spiralizer or julienne peeler. Set aside on a paper towel to absorb excess moisture.
  • In a large skillet, heat the olive oil over medium heat.
  • Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
  • Pour in the heavy cream and bring to a gentle simmer. Stir occasionally until the cream thickens slightly, about 3-4 minutes.
  • Gradually stir in the grated Parmesan cheese, mixing until it is completely melted and the sauce is creamy.
  • Season with salt, black pepper, and red pepper flakes (if using) to taste.
  • Add the zoodles to the sauce and toss until well coated, cooking for an additional 2-3 minutes until the zoodles are just tender but still have a slight crunch.
  • Remove from heat and serve immediately, garnished with fresh parsley.

Notes

For a bit of heat, add red pepper flakes.
Keyword creamy, garlic, Parmesan, vegetarian, zoodles