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I’ve always been a big pasta lover. But there is a lot of time when I want to get more veggies in my diet. So I often love to substitute zucchini noodles (aka “zoodles”) in place of gluten-free spaghetti. I love the flavor and the texture of the zoodles and really love that it helps me to increase my intake of veggies! And it makes my tummy happy too! Bonus!!! This garlic butter zoodles recipe tastes so good that both my tummy and taste buds are very happy!
I’ve been trying to come up with different ways to use zoodles, besides just slapping some marinara sauce on them and calling it good. I figured that a nice buttered noodle recipe would work. And of course, you can’t go wrong when adding some garlic, right?
Now, you will need a special spiralizer to make the zoodles, but they are relatively inexpensive! You can see the one I use here.
A simple side dish
These garlic butter zoodles are such a simple side dish. They are full of flavor, super easy to make and so much healthier than any highly processed boxed pasta dish! Even though they are called “garlic butter zoodles” I have chosen to use a mix of butter and extra virgin olive oil because of the great health benefits that come with it! Want to skip the butter altogether? Just use all extra virgin olive oil instead! That would make the dish dairy-free.
And they pair well with so many things. During the summer I love to pair this with some grilled chicken or a nice steak. During the cooler months, I might pair this with a grain-free coated chicken recipe. I love how it tastes with pretty much anything I’ve paired it with!
For something different, I do add some fresh diced tomatoes to this. I discovered that if you add them 5-10 minutes before the zucchini is done sauteeing then it really just adds some great flavor to the dish, without making the tomatoes real mushy.
Of course, this dish is both gluten and grain-free for those who are avoiding grains. And it’s considered low carb as well.
Garlic Butter Zoodles
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 1 large or 2 medium or 3 small, zucchini
- 3-4 cloves of garlic
- 1/2 tsp sea salt
- 1 Roma tomato diced
- In a skillet, melt the butter
- Add garlic
- Spiralize the zucchini and add zoodles to skillet
- Saute for 15 minutes or until tender.
- Once the zucchini is starting to get tender, add tomatoes and heat through.
- Add salt and serve.