Some nights, I just need something light and fresh that doesn’t leave me feeling weighed down. That’s exactly where Low Carb Lemon Garlic Zucchini Noodles come in. I’ve made these Low Carb Lemon Garlic Zucchini Noodles more times than I can count, and they never disappoint. Bright, garlicky, and ready in minutes, they’ve saved more than one busy summer evening around here. Plus, there’s something so satisfying about twirling noodles you made from vegetables.
Table of Contents
Why You’ll Love This Recipe
Quick & Easy Prep
You can go from craving to plating in under 25 minutes. Spiralize, sauté, toss, and enjoy a bowl of Low Carb Lemon Garlic Zucchini Noodles that feels like comfort food without the carbs. It’s a stress-free meal that feels like you put in way more effort than you did.
Healthy and Low-Carb
These noodles hit that sweet spot of being both filling and feel-good. You get plenty of flavor without the carb crash. Great for anyone looking to cut back on pasta or add more veggies to the plate.
Fresh, Zesty Flavors
Garlic and lemon are a dynamic duo. The lemon brightens everything while garlic adds warmth and depth. Toss in red pepper flakes and you’ve got a little kick to keep it interesting.
Pantry-Friendly Ingredients
No fancy ingredients here. Most of what you need is probably already in your kitchen just grab a couple of zucchinis and you’re set.
Choosing the Best Zucchini
Ideal Size and Firmness
For the best Low Carb Lemon Garlic Zucchini Noodles, go for medium zucchinis—about 6–7 inches long. They’re easier to spiralize and hold their shape well in the pan. They should feel firm with no soft spots. Too large and they get seedy and watery.
To Peel or Not to Peel
Skip the peeling. The skin adds texture and holds the noodles together better. Plus, it looks beautiful with all that green swirling on the plate.
Smart Ingredient Swaps
Zucchini Alternatives
No zucchini? Try yellow squash or spiralized carrots. Even thin ribbons of butternut squash work for a sweeter twist.
Substitutes for Oil, Cheese, and Seasonings
Use avocado oil instead of olive oil for a buttery finish. Swap parmesan for asiago or pecorino, or go dairy-free with 2 tablespoons of nutritional yeast. Out of red pepper flakes? A pinch of cayenne or cracked black pepper works too.
Pro Tips for Perfect Zucchini Noodles
Avoiding Soggy Noodles
This part matters. Never salt the zucchini before cooking it’ll draw out too much moisture. Pat your noodles dry with paper towels. And don’t overcrowd the pan.
Spiralizing Tips
Use a spiralizer for classic noodle strands. A julienne peeler works in a pinch, but the texture won’t be quite the same. Whatever tool you use, keep the noodles long and even.
Cooking Without Overdoing It
Sauté for just 4–5 minutes. You want tender, not limp. Keep the skillet hot so the zoodles sear, not steam. Overcooking turns everything into mush fast.
What to Serve With It
Protein-Packed Pairings
These noodles shine next to grilled chicken or pan-seared shrimp. For a heartier option, try them with salmon or leftover rotisserie chicken.
Vegetarian Options
Top with sautéed mushrooms, white beans, or even a soft-boiled egg. It adds creaminess and protein without complicating the dish.
Bonus: Bread or Pasta Salad
For mixed households, serve with crusty bread or a side of this 5-Ingredient Spinach Parmesan Zucchini Noodles for a double zucchini win.
How to Store and Reuse Leftovers
Refrigeration Tips
These are best fresh, but you can keep leftovers in the fridge for up to 2–3 days. Store in a paper towel–lined container to soak up extra moisture.
Making Ahead
You can spiralize the zucchini up to a day ahead. Store in the fridge with a dry paper towel and don’t salt until cooking.
Creative Leftover Ideas
Toss cold noodles with cherry tomatoes, feta, and olives for a quick pasta salad. Or reheat gently and sprinkle with fresh parmesan and herbs for a second round.
Low Carb Lemon Garlic Zucchini Noodles Recipe Card
Print
Low Carb Lemon Garlic Zoodles – Quick, Fresh & Delicious
- Total Time: 20 minutes
- Yield: 2 servings
Description
Light, garlicky, and full of zesty lemon flavor, these low carb zucchini noodles are a quick, healthy option for a fresh summer meal.
Ingredients
2 medium-sized zucchini
1 tablespoon olive oil
4 minced garlic cloves
1/4 cup grated parmesan cheese
Juice from half a lemon
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Chopped parsley for topping
Lemon zest for topping
Instructions
1. Spiralize zucchini into noodle-like strands.
2. Heat olive oil in a skillet over medium heat, add garlic, and sauté for 1 minute until fragrant.
3. Add zucchini noodles and sauté for 4–5 minutes until slightly softened (not mushy).
4. Add lemon juice, red pepper flakes, parmesan, salt, and pepper. Stir well.
5. Remove from heat and garnish with lemon zest and parsley. Serve hot.
Notes
Do not salt the zucchini before cooking—this causes extra water release.
Use a hot pan and avoid overcooking the noodles to keep their texture.
Zoodles can be spiralized ahead and stored in the fridge with a paper towel to absorb moisture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Summer Veggies Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 325
- Sugar: 6g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 15mg
More Such Recipes
Try my other zucchini favorites like Garlic Butter Chicken with Zucchini and Corn, Mediterranean Chicken Zucchini Bake, or a simple Zucchini Pasta Sauce for cozy, veggie-packed meals.
Frequently Asked Questions
Can I make zucchini noodles ahead of time?
Yes, spiralize them up to a day early. Just store them in a container lined with a dry paper towel. Don’t season or cook until you’re ready to serve.
How do I keep zoodles from getting watery?
Avoid salting too early. Pat them dry before cooking, and use a hot skillet so they sauté instead of steaming.
What’s the best tool to spiralize zucchini?
A handheld or countertop spiralizer works best for uniform, noodle-like strands. A julienne peeler is a great backup, especially if you’re short on space.
Final Thoughts
Low Carb Lemon Garlic Zucchini Noodles check all the boxes. They’re quick, healthy, full of flavor, and endlessly flexible. If you’re looking for a go-to weeknight recipe, Low Carb Lemon Garlic Zucchini Noodles should be on your list. Whether you’re cooking for one or feeding a family, this recipe keeps things simple without skimping on satisfaction.
Try it out, share it with a friend, or leave a comment and let me know how you made it your own. You’ll find more ideas over on Pinterest and Facebook too!