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To make creamy garlic Parmesan zoodles, you need the following simple ingredients: - Zoodles from 4 medium zucchini - 1 cup heavy cream - 1 cup grated Parmesan cheese - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon onion powder - 1/2 teaspoon red pepper flakes (optional) - Salt and black pepper to taste - Fresh parsley for garnish Zoodles are just spiralized zucchini. They give a fresh taste to your dish. Heavy cream and Parmesan cheese create a rich sauce. Garlic adds a lovely flavor, and olive oil helps everything cook nicely. Onion powder and red pepper flakes bring extra depth and heat. Don’t forget to season with salt and pepper! Fresh parsley adds color and brightness to your meal. Gather all these ingredients before you start cooking. This will make your cooking process smooth and fun. {{ingredient_image_1}} To make zoodles, you need to spiralize zucchini. You can use a spiralizer for long, thin noodles. Just follow these steps: 1. Trim the ends of the zucchini. 2. Secure the zucchini in the spiralizer. 3. Turn the handle to create zoodles. If you don't have a spiralizer, a vegetable peeler works well, too. Just peel thin strips from the zucchini. Rotate the zucchini as you peel for even zoodles. Next, it's time to make the sauce. Here's how: 1. Heat olive oil in a large skillet over medium heat. Wait until it shimmers. 2. Add minced garlic and sauté for 1-2 minutes. Stir it often to avoid burning. 3. Pour in the heavy cream, stirring to mix. Bring it to a gentle simmer. Now, add the cheese and spices: 1. Add the grated Parmesan cheese. 2. Stir in onion powder and red pepper flakes, if using. Keep stirring until the cheese melts and the sauce is creamy. Now, you will mix the zoodles and sauce together: 1. Gently fold in the zoodles. 2. Cook for about 3-4 minutes. This keeps them slightly crunchy. Remember, don’t overcook the zoodles. They can get mushy if you do. When the zoodles blend with the sauce, the dish becomes rich and creamy. Enjoy your delicious Creamy Garlic Parmesan Zoodles! To get the right sauce, you want it to be smooth and thick. Start by heating your olive oil and cooking the garlic gently. This step is key. Stir in the heavy cream and let it simmer. When you add the Parmesan cheese, keep stirring until it melts. This gives you that rich, creamy texture. If the sauce tastes bland, add salt and pepper. You can also adjust the flavor with onion powder or red pepper flakes. Use these to suit your taste. A little tweak goes a long way. Keeping your zoodles crunchy is all about timing. After you add them to the sauce, cook for just 3-4 minutes. This keeps them tender but not mushy. Avoid excess water by draining the zoodles before cooking. If you spiralize them in advance, let them sit for a bit. This helps release some moisture. You want all the flavors to shine, not swim in water. Pro Tips Use Fresh Zucchini: Fresh, firm zucchini will yield the best texture for your zoodles, enhancing the overall dish. Adjust Seasoning: Taste the sauce before adding the zoodles; adjust the salt and pepper as needed for a perfect flavor balance. Don’t Overcook Zoodles: Cook the zoodles just until tender to maintain their crunch and prevent a mushy texture. Experiment with Add-ins: Feel free to add cooked chicken, shrimp, or vegetables for a heartier meal and more flavor variety. {{image_2}} You can boost your zoodles by adding protein. Chicken, shrimp, or tofu works well. If you choose chicken, cut it into small pieces. Cook it in the skillet for about 5-7 minutes until it’s no longer pink. For shrimp, cook them for 3-4 minutes. They turn pink when done. If you prefer tofu, use firm tofu. Cut it into cubes and sauté for about 5 minutes until golden. Each protein adds its flavor, making the dish even tastier. To make your zoodles even more exciting, think about flavor enhancements. Fresh herbs like basil or thyme add brightness. Just chop them up and stir them in at the end. You can also try different cheese options. Instead of just Parmesan, mix in some mozzarella or goat cheese for a creamy twist. Each cheese brings its own taste, so feel free to experiment. A little red pepper can also add a nice kick if you like heat! To store your Creamy Garlic Parmesan Zoodles, let them cool first. Place the leftovers in an airtight container. This helps keep the flavors fresh. The dish lasts about 3 days in the fridge. If you want to enjoy it later, try to eat it within that time frame. Reheating zoodles can be tricky. You want them warm but not mushy. Use a skillet over low heat. Add a splash of water or cream to help keep them moist. Heat for about 3-5 minutes while stirring gently. For microwave reheating, place them in a bowl, cover loosely, and heat for 1-2 minutes. Check every 30 seconds to avoid overcooking. Enjoy your zoodles as if they were freshly made! Zoodles are noodles made from zucchini. They are a great low-carb option for pasta lovers. Zoodles are light and fresh. They keep the dish healthy while adding a fun twist. Spiralizing zucchini creates long, curly strands that mimic traditional pasta. This makes them a favorite for many people. They soak up sauces well, too. Yes, you can easily make this recipe vegan. First, replace heavy cream with coconut cream or cashew cream. This will keep the dish creamy and rich. Next, swap Parmesan cheese for nutritional yeast or a vegan cheese. This adds a cheesy flavor without dairy. Finally, check that your olive oil is vegan, which most are. To spice up your zoodles, add more red pepper flakes. You can also use crushed red pepper for extra heat. Another great option is to add sliced jalapeños or a dash of hot sauce. These additions will bring a nice kick to the creamy garlic sauce. Adjust the spice level to suit your taste. Enjoy experimenting! In this post, I shared a simple recipe for creamy zoodles. You learned about the key ingredients and how to make zoodles from zucchini. I detailed cooking tips for the sauce and combined them for a tasty meal. Remember, you can add proteins or fresh herbs for variety. Follow the storage tips to keep leftovers fresh. Enjoy experimenting with flavors and making this dish your own!

Creamy Garlic Parmesan Zoodles

A delicious and creamy dish made with spiralized zucchini and a rich garlic Parmesan sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 400 kcal

Ingredients
  

  • 4 medium zucchini (zoodles)
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon onion powder
  • 0.5 teaspoon red pepper flakes (optional)
  • to taste Salt and black pepper
  • for garnish Fresh parsley, chopped

Instructions
 

  • Begin by spiralizing the zucchini into zoodles using a spiralizer or a vegetable peeler. Set aside.
  • In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
  • Pour in the heavy cream and stir to combine with the garlic. Bring to a gentle simmer.
  • Add the grated Parmesan cheese, onion powder, and red pepper flakes (if using), stirring continuously until the cheese is melted and the sauce is creamy. Season with salt and black pepper to taste.
  • Gently fold in the zoodles, cooking for about 3-4 minutes until they are just tender but still have a bit of crunch. Avoid overcooking to keep the zoodles from becoming mushy.
  • Remove the skillet from heat and let it stand for a minute; the sauce will thicken slightly as it cools.

Notes

Serve with fresh parsley and extra Parmesan for garnish.
Keyword creamy, garlic, Parmesan, vegetarian, zoodles