15-Minute Zucchini Noodles
These sautéed zucchini noodles are a quick, low-carb, and fiber-packed alternative to pasta. With just a few ingredients and a few minutes on the stove, you get a light, flavorful dish perfect as a side or main. Tossed with olive oil, butter, and Italian herbs, it’s ready to enjoy in under 15 minutes.
Equipment
- 1 medium spiralizer or vegetable peeler
- 1 non-stick skillet, medium size
- 1 Pair of tongs
- 1 measuring teaspoon
- 1 cutting board and knife
Ingredients
- 3 small zucchini
- ½ teaspoon Italian seasoning or to taste
- 2 teaspoons olive oil
- 1 tablespoon butter optional
- Salt to taste
- Black pepper to taste
Instructions
- Prepare Your Zucchini: Begin by washing the zucchini thoroughly under cold running water to remove any dirt or residues. Pat them dry with a clean kitchen towel. Trim off both ends of each zucchini. Using a medium-sized spiralizer, create uniform noodles by turning each zucchini through the spiralizer. If you don’t have a spiralizer, a julienne peeler or regular vegetable peeler can work to produce long, thin strips. The goal is to have noodles that are similar in size to traditional pasta, allowing for even cooking.
- Heat the Pan: Place a medium non-stick skillet over medium-high heat. Add 2–3 teaspoons of olive oil to the pan. Allow the oil to warm for about 30 seconds, swirling the pan gently to coat the bottom evenly. Heating the oil properly ensures that the zucchini noodles will cook evenly and lightly caramelize without becoming soggy.
- Sauté the Zucchini Noodles: Add the spiralized zucchini directly into the hot skillet. Sprinkle ½ teaspoon of Italian seasoning over the noodles, distributing it evenly. Using a pair of tongs, gently toss the noodles in the pan to coat them with the oil and seasoning. Cook for 3–5 minutes, stirring occasionally. The zucchini should become tender but still retain a slight crunch — avoid overcooking, as they release water quickly and can become mushy.
- Add Finishing Touches: Once the noodles are heated and slightly softened, remove the skillet from the heat. Immediately add 1 tablespoon of butter (optional) to the noodles. The residual heat will melt the butter and create a light, glossy coating on each noodle strand. Season generously with freshly ground black pepper, and add salt to taste. Toss gently to combine all flavors evenly, ensuring each noodle is lightly seasoned.
- Plate and Serve: Transfer the sautéed zucchini noodles to a serving dish. For a more appealing presentation, gently twirl portions of noodles using a fork before placing them on the plate. Serve immediately while warm. These noodles pair wonderfully with marinara, pesto, or a sprinkle of grated Parmesan cheese, but they are flavorful enough to enjoy on their own as a low-carb, vegetable-forward side.
- Optional Enhancements: For added texture or flavor, you can lightly toast some pine nuts or slivered almonds and sprinkle them over the noodles before serving. Fresh herbs like basil, parsley, or thyme can also brighten the dish. If you prefer a richer option, drizzle a small amount of extra virgin olive oil or a squeeze of lemon juice to enhance the natural sweetness of the zucchini.
Notes
- Zucchini noodles cook extremely quickly, so keep a close eye while sautéing to avoid sogginess.
- Using medium-thick spiralizer noodles ensures a satisfying texture that holds sauce well.
- The addition of butter is optional but adds a silky, rich finish. For a vegan version, simply skip it or substitute with olive oil.
- Italian seasoning can be swapped with garlic powder, oregano, or fresh herbs for flavor variety.
- Zucchini releases water while cooking; drain excess moisture if necessary to prevent watery noodles.