Italian Zucchini Noodles with Garlic, Tomato and Parmesan

This Italian zucchini noodles recipe with garlic, tomato and parmesan is a delicious and low carb zucchini noodle spaghetti recipe. If you’re craving pasta without all the carbs, this recipe for zucchini noodles is perfect!

Kids won’t know they’re eating a ton of veggies because it tastes so good and just tell them it’s a special kind of spaghetti but its really a healthy Italian zucchini noodle with sauce! Adults love it even more because it’s not loaded with all the calories and it’s still super satisfying. Add a glass of Italian red wine to treat yourself to a complete meal. You can use tomato sauce or chopped fresh tomatoes. Either way, the garlic and cheese gives these Italian zucchini noodles so much great flavor!  It’s a quick and easy Italian pasta dinner for any night of the week!

Read all about our favorite zucchini noodle spiralizer tools here. More–> Amazing Zucchini Noodle Recipes and Salad Recipes

Best Spiralizing Tools for Zucchini Noodles:

Nothing beats tried and true kitchen tools and cookbooks. Here’s some of the favorites:

Paderno Spiralizer – The Classic! We’ve lost track of how many meals this one has made for us. Fantastic spiralizer.

KitchenAid Spiralizer Attachment – Spiralize, peel, core, slice. All from the power of the KitchenAid stand mixer.

OXO Julienne Peeler – For those who love it simple. This great julienne peeler has seen a lot of mileage in our kitchen

Italian Zucchini Noodles with Garlic, Tomato and Parmesan

Yield: 3 servings

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

So quick and easy. A great summertime meal. 

4.71 from 17 votes

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Ingredients

• 1 1/2 lbs. (680 g) Zucchini , spiralized (2-3 medium zucchini)
• 2 Tablespoons (30 ml) Olive Oil or Butter , divided
• 4 cloves Garlic , minced
• 1 cup (150 g) Cherry Tomatoes , halved
• Salt , to taste
• Black Pepper , to taste (freshly ground if possible)
• 1/4 cup (25 g) grated Parmesan Cheese
• 3 tablespoons (45 ml) minced fresh Basil Leaves

Equipment

• Spiralizer

Instructions 

• Heat large skillet on medium high heat. Add 1 Tablespoon of oil and add zucchini noodles. Cook for about 2 minutes or until some moisture is released, but don’t cook the zucchini noodles too much or they’ll be mush.
• Place the zucchini noodles in a colander to drain excess water and set aside.

  In the same skillet, add remainder of olive oil. Add garlic and cook until translucent. Add tomatoes and cook for about 1 minutes just until the tomatoes start to soften.
• Add zucchini noodles back into the pan. Add parmesan cheese and gently stir until everything is combined. Season with salt & pepper, add basil leaves and serve warm.

Nutrition Information per Serving

Calories: 172kcal, Carbohydrates: 10g, Protein: 6g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 7mg, Sodium: 151mg, Potassium: 716mg, Fiber: 2g, Sugar: 7g, Vitamin A: 875IU, Vitamin C: 53.5mg, Calcium: 145mg, Iron: 1.4mg

Course: Main Course

Cuisine: American, Healthy, Stove Top, Vegetarian

Calories: 172

Here’s more of our healthy zoodle recipes:

• CLICK HERE FOR –> ZUCCHINI NOODLES WITH GARLIC, BUTTER AND PARMESAN RECIPE 
• Awesome–> PAD THAI ZUCCHINI NOODLES RECIPE
• Our Popular –> CREAMY GARLIC ALFREDO CHICKEN ZOODLES RECIPE
• Our famous —> Zucchini Noodle Chow Mein Recipe
• Best Zucchini Noodle Recipes

This italian zucchini noodles recipe was originally published in 2017 and re-published in 2021.