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How to make zoodles — sautéed zucchini noodles in a skillet with garlic and Parmesan cheese

Easy Zoodles (Zucchini Noodles)

Light, tender zucchini noodles sautéed in olive oil with garlic and finished with Parmesan. Ready in under 10 minutes with one pan.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 1 portion
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 172
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium zucchini spiralized, julienned, or grated
  • 1 tsp olive oil or any neutral oil, or butter
  • 0.5 tsp kosher salt more or less to taste, added at end
  • 1 clove garlic optional — smashed and sliced thin
  • 1 pinch black pepper optional
  • 1 pinch red pepper flakes optional
  • 0.25 cup Parmesan cheese optional — freshly shredded

Equipment

  • 12-inch skillet
  • Spiralizer or julienne peeler

Method
 

  1. Spiralize your zucchini using a spiralizer, mandoline with a julienne blade, handheld spiralizer, julienne peeler, or box grater. Thin knife-cut strips also work. Pat lightly with a paper towel to remove surface moisture.
  2. Heat a 12-inch skillet over medium-high heat until very hot, about 1 to 2 minutes. Add the olive oil and swirl to coat. The oil should shimmer immediately.
  3. Optional: Add sliced garlic and cook for about 1 minute, until lightly golden. Watch closely to avoid burning. Remove and set aside.
  4. Add the zoodles to the pan — no more than one medium zucchini worth at a time to allow liquid to cook off. Crowding the pan causes steaming instead of sautéing.
  5. Sauté over medium-high heat for 1 to 3 minutes, tossing occasionally, until just al dente. They will continue to soften off the heat, so remove while still slightly firm.
  6. Remove from heat and season with kosher salt and black pepper just before serving — not during cooking. Top with crispy garlic, Parmesan, and red pepper flakes if using. Serve immediately.

Notes

For a crowd: cook in batches and keep warm on a baking sheet in a 200F oven. Plan one medium zucchini per person for a main dish. Store cooked zoodles separately from sauce in an airtight container for up to 2 days. Reheat in a hot pan for 30 to 60 seconds — avoid microwave.