Garlic Zoodles with Olive Oil

This garlic-infused zoodles dish transforms simple zucchini into a delicious, low-carb alternative to traditional pasta. The tender spiralized zucchini absorbs the rich flavors of butter and olive oil while remaining light and refreshing—perfect for those warm summer evenings when you want something satisfying without the heaviness.

I discovered this recipe during my journey to incorporate more vegetables into my family's diet, and it has become our go-to solution for quick weeknight meals. Even my children, typically suspicious of anything green, happily twirl these garlicky strands around their forks.

Ingredients

• Zucchini: 3 medium sized for spiralizing. Look for firm zucchini with unblemished skin for the best texture and flavor.
• Olive oil: 3 tablespoons of good quality extra virgin for the best flavor profile.
• Butter: 2 tablespoons adds richness that olive oil alone cannot provide. Use unsalted to control the seasoning.
• Fresh basil: 2 tablespoons brightens the entire dish. Choose vibrant green leaves without any dark spots.
• Garlic: 2 tablespoons finely minced brings the signature aromatic quality to this dish. Fresh cloves yield the best flavor.
• Salt and pepper: to taste for seasoning. Flaky sea salt works wonderfully as a finishing touch.

Step-by-Step Instructions

Spiralize the Zucchini:

Hold each zucchini firmly and feed it through your spiralizer using medium pressure. If you don't have a spiralizer, a julienne peeler works well too. Try to get long, continuous strands for the most pasta like experience. Place the spiralized zucchini on paper towels to absorb excess moisture while you prepare the other ingredients.

Infuse the Oil with Garlic:

Place a large skillet over medium heat and add both butter and olive oil. This combination creates the perfect medium for infusing flavor. Once the butter has melted completely and begins to bubble slightly, add your minced garlic. Stir constantly for approximately one minute until the garlic becomes fragrant but not browned. The key is to extract maximum flavor without letting the garlic burn, which would create bitterness.

Cook the Zoodles:

Add your spiralized zucchini to the fragrant oil mixture in the skillet. Using tongs, gently toss the zoodles to ensure every strand gets coated with the garlic infused oil. Cook for just 3 to 5 minutes, keeping a close eye on the texture. The zoodles should become slightly tender but still maintain some firmness. Overcooking will cause them to release too much water and become mushy.

Add Basil and Finish:

Remove the skillet from heat immediately once the zoodles reach the perfect tenderness. Sprinkle the fresh basil over the hot zoodles and gently fold it in using tongs or two wooden spoons. The residual heat will release the aromatic oils in the basil without destroying its bright flavor. Season with salt and freshly ground black pepper according to your preference.

Serve Immediately:

Transfer the zoodles to warmed plates or bowls right away. The longer they sit, the more liquid they will release, so timing is important for the best texture. For a finishing touch, a light drizzle of extra virgin olive oil and perhaps a sprinkle of freshly grated Parmesan cheese makes this dish truly special.

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This dish holds a special place in my heart because it reminds me of summers in my grandmother's garden, where zucchini grew in such abundance we had to get creative with its uses. The simple combination of garlic and olive oil transforms humble zucchini into something truly extraordinary, proving that sometimes the simplest ingredients create the most memorable meals.

Preventing Watery Zoodles

The biggest challenge with zucchini noodles is their high water content. After spiralizing, place your zoodles on several layers of paper towels and sprinkle lightly with salt. Let them sit for 15 minutes before cooking. This draws out excess moisture and concentrates the flavor. Pat them dry before adding to the pan for a much less watery final dish. Remember that zucchini continues to release water as it cooks, so keep the cooking time brief.

Delicious Variations

Transform this basic recipe by adding red pepper flakes for heat, lemon zest for brightness, or sun dried tomatoes for sweetness and depth. For a more substantial meal, top with grilled chicken, sautéed shrimp, or pan seared scallops. Vegetarians might enjoy adding toasted pine nuts and a sprinkle of nutritional yeast for a protein boost. Each variation maintains the integrity of the simple original while offering new flavor dimensions.

Proper Storage

Unlike traditional pasta, zoodles don't store particularly well once cooked. For best results, store the spiralized raw zucchini and the garlic oil separately in the refrigerator for up to two days. When ready to eat, simply reheat the oil mixture and cook the zoodles fresh. If you must store leftovers, keep them in an airtight container with a paper towel at the bottom to absorb excess moisture, and expect to drain additional liquid before reheating.

Common Queries

→ Can I use frozen zucchini noodles?

Fresh zucchini works best for keeping a firm texture, but frozen zoodles can be used. Just sauté briefly from frozen, as they will release more moisture.

→ What is the best way to spiralize zucchini?

A spiralizer yields long, even noodles, but a julienne peeler or mandoline with a julienne blade can work if needed.

→ How do I prevent mushy zoodles?

Cook noodles only until just tender, 3–5 minutes, and avoid overcrowding the pan. Serve immediately to maintain texture.

→ Can I substitute herbs for basil?

Absolutely. Flat-leaf parsley, mint, or chives offer different fresh notes to complement the garlic and olive oil.

→ Is this suitable for vegan diets?

To make the dish vegan, simply replace butter with extra olive oil or a plant-based butter alternative.