Minute Garlic Butter Zucchini Noodles

$- 4 medium zucchinis, spiralized - 3 tablespoons unsalted butter - 4 cloves garlic, minced - 1/2 teaspoon red pepper flakes - 1/4 cup grated Parmesan cheese - 2 tablespoons fresh parsley, chopped - Salt and pepper to taste - Lemon wedges for serving When I make Minute Garlic Butter Zucchini Noodles, I start with fresh zucchinis. Spiralizing them creates fun, noodle-like shapes. I love using a spiralizer, but if you don’t have one, a vegetable peeler works too. The goal is to get those thin strips that soak up flavor. Next, I melt unsalted butter in a large skillet. Butter is key for that rich taste. I add minced garlic, which gives the dish its amazing aroma. I sauté the garlic for just 1-2 minutes. You want it fragrant, not browned. To spice things up, I toss in red pepper flakes. They add a gentle heat that makes the dish exciting. While the garlic and butter work their magic, I prepare the zucchini noodles. When I add them to the skillet, I make sure to toss gently. This helps them soak up that buttery goodness. After cooking for 2-3 minutes, the noodles should be tender but still a bit crunchy. I like to finish with grated Parmesan cheese. It melts into the noodles, enhancing the flavor. Finally, I season with salt and pepper, adjusting to taste. For a fresh touch, I top the dish with chopped parsley. I also serve lemon wedges on the side. A squeeze of lemon adds brightness to each bite. This dish is quick, simple, and packed with flavor! - Spiralizing zucchinis: Start by washing your zucchinis. Cut off the ends. Use a spiralizer to turn them into noodles. If you lack a spiralizer, a vegetable peeler works well too. Just slice thin strips for a similar effect. - Preparing garlic and other ingredients: Next, take 4 cloves of garlic and mince them finely. Measure out 3 tablespoons of unsalted butter, 1/2 teaspoon of red pepper flakes, and 1/4 cup of grated Parmesan cheese. Chop 2 tablespoons of fresh parsley for garnish. - Melting butter and sautéing garlic: Place a large skillet on medium heat. Add the butter and let it melt until it bubbles. Once the butter is melted, toss in the minced garlic. Sauté it for 1-2 minutes. You want it fragrant, not browned! - Combining ingredients in the skillet: Now, add the red pepper flakes. Stir for about 30 seconds to mix the flavors. Increase the heat to medium-high and add the spiralized zucchini. Toss them gently in the garlic butter. Cook for about 2-3 minutes. Stir occasionally until they are tender but still have a slight crunch. - Adding seasoning and cheese: Remove the skillet from the heat. Stir in the grated Parmesan cheese. Mix well until the noodles are coated. Season with salt and pepper to taste. - Serving suggestions: Plate the zucchini noodles in a shallow bowl. For a burst of color, sprinkle more Parmesan cheese and fresh parsley on top. Serve with lemon wedges for an extra zing! Enjoy your quick and simple meal. To keep your zucchini noodles from getting soggy, follow these steps: - Use fresh zucchini: Choose firm zucchinis. They hold their shape well. - Don’t overcook: Cook noodles for just 2-3 minutes. They should be tender but still crisp. - Drain excess moisture: After spiralizing, let noodles sit in a colander for a few minutes. This helps remove water. Want more garlic in your dish? Here’s what you can do: - Add extra cloves: For a bolder taste, toss in an extra clove or two of minced garlic. - Try fresh herbs: Basil, oregano, and thyme work great. Just sprinkle them in while cooking. - Spice it up: Add more red pepper flakes if you like heat. Just be careful; a little goes a long way! Pair your garlic butter zucchini noodles with proteins to make a full meal: - Chicken or shrimp: Lightly grilled or sautéed chicken and shrimp are perfect additions. - Meatballs: Serve noodles with turkey or beef meatballs for a hearty option. - Creative plating: Plate your noodles in a shallow bowl. Top with more Parmesan and parsley for a pop of color. Add lemon wedges on the side for a citrus boost! {{image_2}} You can switch up your zucchini noodles by using other squash. Try yellow squash for a sweet twist. Butternut squash also adds a rich flavor. You can also mix in carrots or bell peppers. Spiralized carrots add a nice crunch and sweetness. Thin strips of bell pepper bring color and zest. If you need a gluten-free option, this dish is perfect! Just stick to the fresh ingredients. All the veggies and butter keep it safe for gluten-free diets. For plant-based alternatives, swap butter with olive oil or vegan butter. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor without dairy. Adding different cheeses can really change the taste. Try using feta or goat cheese for a tangy kick. They melt well and add a creamy texture. You can also add lemon zest or balsamic vinegar for brightness. A splash of vinegar will deepen the flavor. Zest from a lemon adds freshness and a nice zing. To store your leftover garlic butter zucchini noodles, follow these tips: - Refrigerator Storage Tips: Place the noodles in an airtight container. They can stay fresh in the fridge for about 2-3 days. Make sure to cool them before sealing the container to avoid moisture buildup. - Freezing Zucchini Noodles: You can freeze zucchini noodles, but they may lose some texture. Blanch the noodles in boiling water for one minute, then cool in ice water. Drain and pack them tightly in freezer bags. They can last up to three months in the freezer. When reheating your zucchini noodles, use these methods: - Best Methods for Reheating: The stovetop is best for reheating. Heat a skillet over medium heat. Add a splash of water or a bit of butter to help soften the noodles. Stir gently until warmed through. - Maintaining Texture and Flavor: Avoid microwaving, as it can make the noodles mushy. Always reheat just until warm to keep that perfect bite. To know how long your dish lasts, look for these signs: - How Long the Dish Lasts: When stored properly in the fridge, the dish lasts 2-3 days. In the freezer, it can stay good for up to three months. - Signs of Spoilage: Check for any off smells, discoloration, or slimy texture. If you notice any of these signs, it’s best to throw the dish away. Always trust your senses! Yes, you can! If you don't have a spiralizer, use a vegetable peeler. Simply peel thin strips from the zucchini. You can also use a box grater for a different noodle shape. Both methods work well. The key is to create long, thin strips to mimic the look and feel of traditional noodles. Zucchini has a lot of water. To manage this, sprinkle salt on the noodles after spiralizing. Let them sit for about 10 minutes. This draws out moisture. After that, pat them dry with a paper towel. Cooking them over medium-high heat also helps reduce extra liquid. This keeps your dish from becoming soggy. Yes, you can prep ahead! Spiralize the zucchini and store it in a sealed container in the fridge. Cook the garlic butter sauce, but wait to mix until you are ready to serve. This keeps the noodles fresh and firm. When ready, just heat the butter and add the noodles. It'll taste great! This blog post showed how to make delicious zucchini noodles. We covered key ingredients like zucchini, butter, and garlic. You learned cooking steps and ways to enhance flavors. I shared tips for perfecting your noodles and creative variations. Proper storage and reheating methods were explained for leftovers. Zucchini noodles are versatile and easy to make. With practice, you can create a tasty dish that suits your needs. Enjoy experimenting with flavors and textures. Your culinary journey with zucchini noodles starts now!$

Minute Garlic Butter Zucchini Noodles

Elevate your dinner game with these delicious Garlic Butter Zucchini Noodles! This quick and easy recipe combines spiralized zucchini with rich garlic butter and Parmesan cheese for a savory treat that’s both satisfying and healthy. Perfect for a weeknight meal or a light lunch, this dish is ready in just 15 minutes! Click through to explore the full recipe and enjoy a burst of flavor in every bite.

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Ingredients

4 medium zucchinis, spiralized

3 tablespoons unsalted butter

4 cloves garlic, minced

1/2 teaspoon red pepper flakes

1/4 cup grated Parmesan cheese

Salt and pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions

Begin by spiralizing the zucchinis to create noodles. If you don’t have a spiralizer, you can use a vegetable peeler to make thin strips.

In a large skillet, melt the butter over medium heat.

Add the minced garlic to the melted butter and sauté for about 1-2 minutes, until fragrant but not browned.

Stir in the red pepper flakes, allowing the flavors to infuse into the butter for about 30 seconds.

Increase the heat to medium-high and add the spiralized zucchini noodles to the skillet. Toss gently to coat them in the garlic butter.

Cook the noodles for about 2-3 minutes, stirring occasionally until they are tender but still have a bit of crunch.

Remove the skillet from the heat and stir in the Parmesan cheese, mixing until the noodles are well-coated.

Season with salt and pepper to taste.

Serve immediately, garnished with chopped parsley and a squeeze of fresh lemon juice.

Prep Time, Total Time, Servings: 10 minutes | 15 minutes | 4 servings

- Presentation Tips: Plate the zucchini noodles in a shallow bowl, and sprinkle with additional Parmesan cheese and parsley for a vibrant look. Serve with lemon wedges on the side for an extra zing!