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.

5-Ingredient Spinach Parmesan Zucchini Noodles

Description

Quick, healthy, and full of flavor — these 5-Ingredient Spinach Parmesan Zucchini Noodles are a low-carb summer dish perfect for weeknights.

Ingredients

Scale

2 medium zucchini, spiralized

2 cups fresh baby spinach

2 tablespoons olive oil

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

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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