Lemon Garlic Zucchini Noodles Recipe with Parmesan and Herbs

Zucchini noodles tossed in a bright lemon-garlic sauce make a quick, healthy weeknight dinner that can be ready in under 20 minutes.

I’m obsessed with zucchini noodles. They’re a clever way to enjoy the texture of pasta while eating more vegetables, and they’re perfect for going back for seconds without the guilt. Once you try spiralizing a zucchini, you’ll want to spiralize everything—sweet potatoes, squash, cucumbers—anything that can become a noodle. If you don’t have a spiralizer, julienne your zucchini into thin strips, though it takes longer and won’t look quite as neat.

When you spiralize zucchini, be sure to remove excess moisture before cooking. Spread the noodles on paper towels or let them drain in a colander and sprinkle a little salt to draw out water, then pat dry. One large zucchini usually yields about one cooked serving.

I’ve enjoyed zucchini with marinara, but this lemon-garlic sauce is light, fresh, and complements the zucchini beautifully. The sauce uses chicken broth and a touch of half-and-half to create a creamy consistency without heavy butter or flour, giving an Alfredo-like feel but much lighter. I simmer the sauce until it reduces and thickens before adding the zucchini, since zucchini noodles soften quickly. Cook them just 3–5 minutes depending on how tender you like them—about 3 minutes gives an al dente texture.

This dish has become a regular in our rotation—simple, flavorful, and a great way to get veggies on the table. You can add cooked chicken or shrimp for extra protein if desired.

Lemon Garlic Zucchini Noodles

Zucchini noodles tossed in a bright lemony garlic sauce for a healthy weeknight dinner that’s easy to make in under 20 minutes.

Ingredients

• 4 large zucchinis, ends removed
• 1 Tbsp olive oil
• 2 shallots, diced
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup half and half
• 4 Tbsp lemon juice
• Zest of one lemon
• 1 tsp red pepper flakes
• 1/2 tsp sea salt
• 1 tsp pepper
• 1/4 cup shredded Parmesan cheese (about 1 Tbsp per serving)

Instructions

1. Cut the ends off each zucchini and spiralize or julienne into noodles. Set the noodles on paper towels to absorb excess moisture.
2. In a large skillet over medium-high heat, heat the olive oil. Sauté the diced shallots and minced garlic until fragrant.
3. Add the chicken broth, half and half, lemon juice and zest, red pepper flakes, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the sauce reduces by about half, roughly 15 minutes.
4. Add the zucchini noodles to the sauce and cook 3–5 minutes, depending on desired tenderness. For al dente noodles, cook about 3 minutes.
5. Remove from heat, sprinkle with shredded Parmesan, toss gently, and serve immediately.

Nutrition

Serving size: 1 1/2 cups • Calories: 141 kcal • Carbohydrates: 24.6 g • Protein: 6.3 g • Fat: 8.1 g • Saturated Fat: 3.5 g • Fiber: 2.1 g • Sugar: 6.5 g

Nutrition information is an approximation.