Garlic Butter Zucchini Noodles – Better Than Takeout
Garlic Butter Zucchini Noodles – Better than takeout! After making this many times, I’ve discovered the trick to perfectly crispy zucchini noodles every time. The golden, garlicky aroma will make your kitchen feel cozy and inviting. Keep reading for my best tips or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Homemade Taco Seasoning and Chocolate Chia Pudding.
Why This Garlic Butter Zucchini Noodles – Better Than Takeout Is Pure Comfort
- Crispy texture, not soggy like traditional zucchini noodles
- Packed with garlicky, buttery flavor – no need for heavy sauces
- Quick and easy – ready in just 15 minutes
- Healthier alternative to traditional pasta
What You'll Need for Garlic Butter Zucchini Noodles – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 medium zucchini
- 4 cloves garlic
- 4 tablespoons butter
- Salt
- Black pepper
- Red pepper flakes (optional)
- Parmesan cheese
- Optional: Fresh parsley
- Optional: Red pepper flakes (for garnish)
- Optional: Lemon wedges
📝 Ingredient Notes
- Zucchini: Use medium zucchini for the best texture. Smaller ones can be too seedy, and larger ones can be too watery.
🛒 Tools & Equipment I Recommend
- Spiralizer — Makes perfect zucchini noodles with minimal effort → See on Amazon
- Cast iron skillet — Even heat distribution for perfectly crispy noodles → See on Amazon
How to Make Garlic Butter Zucchini Noodles – Better Than Takeout
- Prepare zucchini noodles: Spiralize zucchini into noodles, then pat dry with a paper towel to remove excess moisture.
- Cook garlic butter: Melt butter in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Cook zucchini noodles: Add zucchini noodles to the skillet, season with salt, black pepper, and red pepper flakes (if using). Cook until crisp-tender, about 5-7 minutes.
- Finish and serve: Stir in parmesan cheese until melted and combined. Taste and adjust seasoning if needed. Serve immediately, garnished with fresh parsley and additional parmesan if desired.
Cook's Tips for Perfect Garlic Butter Zucchini Noodles – Better Than Takeout
- Common mistake and fix: Don't overcook the zucchini noodles. They should still have a slight crunch. If they become too soft, they'll release too much water and become soggy.
- Pro tip: For even crispier noodles, pat them dry again after they've cooked for a few minutes. This helps to remove any excess moisture that's been released.
- Pro tip: If you don't have a spiralizer, you can use a vegetable peeler to create thin, wide noodles, or a mandoline slicer to create thin, flat noodles.
Storing & Reheating Garlic Butter Zucchini Noodles – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: This dish is best served fresh, but you can prepare the zucchini noodles up to a day ahead and store them in the fridge until ready to use.
Freezing Garlic Butter Zucchini Noodles – Better Than Takeout
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes, until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, until warmed through. Be careful not to overheat, as this can make the noodles soggy.
Recipe Notes
- Chef tip: For a vegetarian version, use olive oil instead of butter.
- Best substitution: You can substitute the zucchini with yellow squash or even sweet potato for a different flavor and texture.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If your noodles are becoming too soft, try cooking them in a single layer instead of all at once. This will help to prevent them from releasing too much water and becoming soggy.
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Stainless steel mixing bowls — Durable and versatile for all your cooking needs → Check price on Amazon
Garlic Butter Zucchini Noodles – Better Than Takeout
Ingredients
Main Ingredients
- 4 medium zucchini
- 4 cloves garlic
- 4 tablespoons butter
Seasonings
- Salt
- Black pepper
- Red pepper flakes (optional)
- Parmesan cheese
Optional Toppings
- Fresh parsley
- Red pepper flakes (for garnish)
- Lemon wedges
Instructions
- Prepare zucchini noodles: Spiralize zucchini into noodles, then pat dry with a paper towel to remove excess moisture.
- Cook garlic butter: Melt butter in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Cook zucchini noodles: Add zucchini noodles to the skillet, season with salt, black pepper, and red pepper flakes (if using). Cook until crisp-tender, about 5-7 minutes.
- Finish and serve: Stir in parmesan cheese until melted and combined. Taste and adjust seasoning if needed. Serve immediately, garnished with fresh parsley and additional parmesan if desired.
Notes
- Chef tip: For a vegetarian version, use olive oil instead of butter.
- Best substitution: You can substitute the zucchini with yellow squash or even sweet potato for a different flavor and texture.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If your noodles are becoming too soft, try cooking them in a single layer instead of all at once. This will help to prevent them from releasing too much water and becoming soggy.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes, until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, until warmed through. Be careful not to overheat, as this can make the noodles soggy.
- Make ahead: This dish is best served fresh, but you can prepare the zucchini noodles up to a day ahead and store them in the fridge until ready to use.
Nutrition Per Serving
- Calories: 120
- Protein: 4g
- Fat: 9g
- Carbs: 8g
- Fiber: 2g
- Sugar: 4g
- Sodium: 300mg
- Cholesterol: 20mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Garlic Butter Zucchini Noodles – Better Than Takeout FAQs
While it's best to serve this dish fresh, you can prepare the zucchini noodles up to a day ahead and store them in the fridge until ready to use. However, the noodles may lose some of their crispiness over time.
Overcooking the noodles or not patting them dry enough can cause them to release too much water and become soggy. Be sure to cook them until they're just crisp-tender and pat them dry before and during cooking.
Yes, you can make Garlic Butter Zucchini Noodles in the air fryer. Preheat the air fryer to 375°F, then cook the noodles for 8-10 minutes, tossing halfway through, until crispy and golden.
Store leftover Garlic Butter Zucchini Noodles in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, being careful not to overheat.
Yes, you can use yellow squash or even sweet potato for a different flavor and texture. However, keep in mind that the cooking time may vary depending on the type of squash you use.
A Warm Final Note
I can’t wait for you to try Garlic Butter Zucchini Noodles – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
