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!

PREP
10 min
COOK
10 min
SERVINGS
2

Nutrition facts

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

Ingredients

Noodles

400 gr zucchini(s)

2 tbsp(s) olive oil (27 gr)

1 clove(s) of garlic (3 gr)

Seasoning

salt (to taste)

ground black pepper (to taste)

Instructions

  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 & freshly ground black pepper
    • Do not add salt to the noodles while cooking, as it will result in zucchinis releasing more water

Notes

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

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