Vegan keto garlicky zucchini noodles

Missing pasta while on keto diet? Not any more! Make this easy zucchini noodles recipe and enjoy this garlicky pasta any time you want, as a side or main dish. You may also top it up with your favourite sauces or simply some parmesan cheese. Enjoy!

10 min
10 min

Nutrition facts

Energy: 156 kcal
Protein: 2.5 gr
Fat: 14.1 gr
Net carbs: 4.7 gr



400 gr zucchini(s)

2 tbsp(s) olive oil (27 gr)

1 clove(s) of garlic (3 gr)


salt (to taste)

ground black pepper (to taste)


  1. Wash the zucchinis and cut off their edges
  2. Use a julienne peeler or a spiralizer or a mandoline to make the zucchini noodles
  3. Place a deep skillet over medium-high heat and add the olive oil & chopped garlic and stir
  4. When garlic begins to sizzle, add the zucchini noodles and stir
  5. A couple of minutes later, water should be released from the zucchinis - if not add a bit of water in the skillet
  6. Based on your noodles thinness / thickness, cook for 5 to 7 minutes, while stirring frequently, until zucchinis are soft and crunchy at the same time (if it was pasta, we would describe it as al dente)
  7. Serve and season with salt and freshly ground black pepper
    • Do not add salt to the noodles while cooking, as it will result in zucchinis releasing more water


Serving size: 1 medium zucchini (200gr / 7oz) noodles

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