5-Ingredient Spinach Parmesan Zucchini Noodles

Making Zucchini Noodles a Family Favorite

I make our 5-ingredient spinach parmesan pasta almost every week. One night I swapped the pasta for zucchini noodles instead. I kept some regular pasta ready in case my boys didn’t go for it, but they surprised me. Maxwell especially ate his whole portion and kept asking for more of mine. That’s how this zucchini noodle recipe became a new favorite.

3 Reasons to Make This Easy Zucchini Noodle Dish

• You only need five ingredients and 20 minutes to get dinner on the table.
• It’s a low-carb way to enjoy a pasta-like dish with fresh spinach.
• The spiralized zucchini noodles are fun to eat, even picky kids go for them.

Key Ingredients for Healthy Zucchini Noodles

• Zucchini: Look for medium zucchini that are firm and have smooth skin. Overly large ones can be seedy and watery. You can use green or yellow summer squash interchangeably.
• Parmesan cheese: Freshly grated Parmesan melts better and has more flavor than pre-shredded. For a dairy-free version, use nutritional yeast or a vegan Parmesan alternative.
• Spinach: Baby spinach works best since it wilts quickly. If using mature spinach, tear the leaves into smaller pieces so they cook evenly.

Kitchen Tools for Spiralized Zucchini Noodles

• Spiralizer or julienne peeler, turns zucchini into noodles quickly. A box grater with large shredding holes also works.
• Large skillet, gives the noodles room to cook without steaming.

Tips for Perfect Low-Carb Zucchini Noodles

Use a large skillet over medium-high heat. Melt the butter and cook the garlic for 1 to 2 minutes, then add the zucchini noodles and spinach. Toss gently and cook just until the spinach wilts, about 2 to 3 minutes. Overcooking will make the noodles soggy, so pull them off the heat as soon as the spinach is done. For best texture, pat the spiralized zucchini dry with paper towels before cooking to remove excess moisture.

Expert Tips for Zucchini Noodle Success

For even noodles, choose medium zucchini that are straight and firm. If your zucchini are very large and seedy, trim the center before spiralizing. Toss the cooked noodles with the Parmesan while still hot so the cheese melts and clings to the strands. A final crack of black pepper brightens the dish.

How to Keep Zucchini Noodles from Getting Soggy

The biggest mistake with zucchini noodles is overcooking them. They need only 2 to 3 minutes in the skillet. High heat and a quick toss are key. Also, after spiralizing, lay the noodles on a clean kitchen towel or paper towels and blot away surface moisture. This extra step helps them stay firm rather than releasing water into the pan. Serve immediately after cooking for the best texture.

Zucchini Noodle Recipe Variations to Try

To make it a heartier meal, add cooked chicken, Italian sausage, or shrimp. For a dairy-free version, skip the Parmesan and use a sprinkle of nutritional yeast and a splash of lemon juice. You can also toss in cherry tomatoes or mushrooms along with the spinach. If you prefer more garlic, add an extra clove or two. This basic template adapts easily to whatever you have on hand.

What to Serve with Spinach Parmesan Zucchini Noodles

Serve these zucchini noodles as a light main dish with a side of grilled chicken or shrimp. They also work well as a side alongside meatballs or baked salmon. For extra richness, top with a poached egg or a sprinkle of red pepper flakes. A slice of crusty bread is perfect for soaking up any buttery sauce left in the bowl.

How to Store Leftover Zucchini Noodles

Store leftovers in an airtight container in the refrigerator for up to 3 days. The zucchini will release some water as it sits, so you may want to drain off excess liquid before reheating. These noodles are best eaten fresh, but they still taste good the next day.

Best Way to Reheat Zucchini Noodles

The best way to reheat zucchini noodles is in a skillet over medium heat with a small pat of butter or a drizzle of olive oil. Heat just until warm, about 2 minutes, stirring gently. Microwaving can make them mushy, so use the stovetop if possible. Don’t overcook or they will become soggy.

Common Questions About This Zucchini Noodle Dish

Equipment

• spiralizer
• large skillet
• knife
• cutting board

Recipe

5-Ingredient Spinach Parmesan Zucchini Noodles

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Prep

10 min

Cook

10 min

Total

20 min

Servings

4 servings

Cuisine

American

Ingredients

• 3 medium zucchini
• 2 tbsp butter
• 2 cloves garlic (minced)
• 2 cup spinach (packed)
• 0.25 cup Parmesan cheese (freshly grated)
• to taste salt and black pepper

Instructions

1. Spiralize the zucchini and set aside.
2. Place a large skillet over medium-high heat. Melt the butter and add the garlic, cook for 1-2 minutes.
3. Add in the zucchini noodles and spinach. Gently toss and cook until spinach leaves are wilted, about 2-3 minutes.
4. Stir in ¼ cup of the Parmesan cheese and toss until zucchini noodles are coated in the parmesan cheese. Season with salt and freshly ground black pepper, to taste.
5. Remove from heat and serve. Note-don't overcook the zucchini noodles and spinach or they will get soggy.

Nutrition (per serving, estimated)

Calories

107 kcal5% DV

Protein

4 g8% DV

Fat

8 g10% DV

Carbs

5 g2% DV

Fiber

1 g4% DV

Sugar

3 g

Sodium

169 mg7% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

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