World · Keto
Keto Zucchini Noodles (Zoodles)
Simple zoodles sautéed in garlic-infused olive oil — a five-minute pasta swap that takes any sauce well. The key is to keep the cook short so they stay al dente.
Halal-friendly Vegetarian Gluten-free Easy
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Serves
- 2
3g Net carbs
2g Protein
7g Fat
80 Calories
Per serving
Ingredients
- 300g (2 medium) Zucchini, spiralized
- 1 tbsp Extra-virgin olive oil
- 1 clove Garlic, minced
- to taste Fine sea salt and black pepper
- 1 tbsp Grated parmesan (optional, to serve)
- small handful Fresh basil or parsley (to serve)
Method
- Pat the spiralized zucchini gently with paper towels — surface moisture makes for soggy zoodles.
- Heat the olive oil in a wide skillet over medium-high heat. Add the garlic; cook 30 seconds until fragrant — don't let it brown.
- Add the zoodles. Toss with tongs for 1-2 minutes, just until they soften but still have bite. They should be heated through, not stewed.
- Season with salt and pepper. Tip into bowls and finish with parmesan and fresh herbs if you like.
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