Creamy Garlic Parmesan Zucchini Noodles Recipe

Looking for a cozy low-carb dinner that still feels like a big bowl of comfort? These creamy garlic parmesan zucchini noodles are a dreamy pasta alternative, with a rich, velvety sauce that tastes like true keto comfort food and gives you that warm, welcome feeling at the dinner table. On nights when I’m craving pasta but still really want to stay on track, this is exactly the kind of recipe I reach for.

Using zucchini noodles as the base, this dish is super satisfying but still on the lighter side, and it comes together quickly—perfect for busy weeknights when life feels a little chaotic. It’s an easy go-to if you’re keeping things low-carb or keto but still want that creamy, garlicky pasta vibe without the heaviness.

Easy Garlic Parmesan Zucchini Noodles

These keto zucchini noodles are tossed in a creamy garlic parmesan sauce that elevates the dish with rich flavors. The recipe takes about 25 minutes from start to finish and serves 4 people.

Ingredients

4 medium zucchinis, spiralized into noodles
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup grated parmesan cheese
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Fresh parsley for garnish

Instructions

Prepare the Zucchini: Spiralize the zucchinis into noodles and set aside.
Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
Make the Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated parmesan cheese, salt, pepper, and red pepper flakes (if using). Cook until the sauce thickens slightly, about 3-5 minutes.
Cook the Zucchini Noodles: Add the zucchini noodles to the skillet and toss to coat them in the sauce. Cook for an additional 2-3 minutes until the noodles are tender but still slightly crisp.
Serve: Remove from heat, garnish with fresh parsley, and serve immediately.