5-Ingredient Spinach Parmesan Zucchini Noodles are the kind of quick meal that feels like a win. I first made them to clean out the crisper drawer, but now they’re in my regular summer rotation. With just a few ingredients and one pan, dinner comes together fast and it actually tastes like something special.
Table of Contents
Why You’ll Love This Recipe
These zucchini noodles are light, quick, and packed with flavor. They’re naturally low in carbs and gluten-free, yet still feel satisfying thanks to the warm garlic, tender spinach, and melty Parmesan.
Perfect for a busy weeknight, a simple lunch, or as a veggie-forward side. And with just five ingredients, there’s hardly any prep or cleanup.
Ingredients You’ll Need
Here’s what you need for this speedy dish:
- Zucchini: Fresh, firm, and medium-sized spiralize best
- Fresh spinach: Baby spinach wilts fast and blends right in
- Parmesan cheese: Grated or shredded, it adds salty richness
- Garlic: Just a clove or two brings everything to life
- Olive oil: For sautéing and that cozy Mediterranean flavor
Want a little extra? Add red pepper flakes for heat, lemon zest for brightness, or a sprinkle of pine nuts for crunch.
How to Make Spinach Parmesan Zucchini Noodles
Step 1 – Spiralize or slice the zucchini
Use a spiralizer for curly noodles or a julienne peeler for thin strips. If your zucchini feels very watery, lay the noodles on a towel and pat them dry. This small step helps keep everything from turning mushy.
Step 2 – Sauté garlic and spinach
Warm olive oil in a skillet over medium heat. Add minced garlic and stir for about 30 seconds, just until fragrant. Then toss in the spinach. It’ll wilt down in a minute or two, so keep stirring.
Step 3 – Add zucchini noodles and cook briefly
Add the zucchini noodles right on top. Toss gently for 2–3 minutes. The goal is to warm them through without cooking them into mush. They should stay tender but slightly crisp.
Step 4 – Toss with Parmesan and serve
Turn off the heat and sprinkle in the Parmesan. Stir until it melts into the warm noodles and greens. Serve immediately while everything is still silky and fresh.
Tips for Perfect Zucchini Noodles
- Don’t overcook. Zucchini releases water fast. Just a couple of minutes is all it needs.
- Use medium-high heat for a quick sauté without steaming.
- Pat dry spiralized noodles if they seem overly wet, especially if using garden zucchini.
If your garden is overflowing, this recipe is a great way to use up fresh zucchini. It’s just as useful as making zucchini pasta sauce for quick weeknight meals.
Common Substitutions & Variations
- Swap spinach with kale or arugula if that’s what you’ve got
- Use grated Pecorino Romano for a sharper bite
- Sprinkle nutritional yeast if you’re keeping it dairy-free
- Add cooked grilled chicken, shrimp, or tofu to make it a full meal
This pairs beautifully with garlic butter chicken with zucchini and corn, especially on warm summer nights.
Recipe FAQs
Can I make this ahead of time?
Sort of. You can spiralize the zucchini and prep the spinach and garlic ahead of time. But it’s best to cook this fresh so the noodles don’t get soggy. If you do reheat, do it quickly in a hot pan.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. The noodles will soften, but it still tastes good cold or lightly rewarmed.
Can I use frozen spinach?
Yes, but thaw and squeeze it dry first. It’ll be more compact than fresh spinach but still adds color and flavor. It’s a good way to sneak in extra greens.
If you love simple veggie dishes like this, try easy zucchini fritters with just four ingredients or this baked Parmesan zucchini as a healthy veggie side.
5-Ingredient Spinach Parmesan Zucchini Noodles Recipe
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5-Ingredient Spinach Parmesan Zucchini Noodles – Tasty
- Total Time: 17 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
Quick, healthy, and full of flavor — these 5-Ingredient Spinach Parmesan Zucchini Noodles are a low-carb summer dish perfect for weeknights.
Ingredients
2 medium zucchini, spiralized
2 cups fresh baby spinach
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
Instructions
1. Spiralize the zucchini using a spiralizer or julienne peeler. Pat noodles dry if needed.
2. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds.
3. Add spinach and sauté until wilted, about 1–2 minutes.
4. Add zucchini noodles and toss to combine. Cook for another 2–3 minutes.
5. Turn off heat, sprinkle with Parmesan, and toss to coat. Serve immediately.
Notes
Do not overcook the zucchini or it will get soggy.
Add red pepper flakes or lemon zest for extra flavor.
You can use kale or arugula instead of spinach.
Best served fresh but can be stored for up to 2 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Summer Veggies Recipes
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 10mg
More Such Recipes
You might also enjoy:
- Creamy zucchini pasta sauce for quick weeknight meals
- Easy zucchini fritters with just four ingredients
- Baked Parmesan zucchini as a healthy veggie side
- Garlic butter chicken with zucchini and corn
Final Thoughts
These 5-Ingredient Spinach Parmesan Zucchini Noodles are a reminder that delicious doesn’t have to mean complicated. They come together quickly, taste amazing, and let summer veggies shine.
If you try it, I’d love to know! Leave a comment or share a photo on Pinterest or Facebook. It’s always fun to see what you make in your kitchen.