If you’re following a keto diet but still crave a comforting, pasta-like dish for dinner, you’re in for a treat! My Keto Garlic Butter Zucchini Pasta has all the flavors of a rich, garlicky pasta dish without the carb overload. It’s quick, easy, and absolutely delicious. Plus, it’s packed with fresh zucchini, a fantastic low-carb substitute for traditional pasta. This recipe is perfect for those busy weeknights when you want something satisfying but still keto-friendly.
Let’s dive into this simple yet mouth-watering recipe!
Ingredients
Here’s what you’ll need to make Keto Garlic Butter Zucchini Pasta for two:
- 3 medium zucchinis (about 500 grams), spiralized into noodles
- 3 tablespoons of butter (about 45 grams), unsalted
- 4 cloves of garlic (about 12 grams), minced
- 30 grams of freshly grated Parmesan cheese (plus more for garnish)
- Salt and black pepper to taste
- 1 tablespoon olive oil (optional, for sautéing zucchini)
- Fresh herbs for garnish (like parsley or basil)
How to Make This Recipe
Step 1: Prepare the Zucchini Noodles
Start by spiralizing your zucchinis. If you don’t have a spiralizer, you can use a julienne peeler or even a sharp knife to cut the zucchini into thin strips. You want them to resemble spaghetti noodles. Once they’re ready, set them aside.
Step 2: Sauté the Zucchini
Heat 1 tablespoon of olive oil (optional) or just a dry pan on medium heat. Add the zucchini noodles and sauté for 2–3 minutes. The key is to make the noodles tender while still retaining some crunch. You don’t want them to turn mushy. Sprinkle a pinch of salt while cooking to enhance the flavor.
After cooking, place the zoodles on a plate lined with paper towels to drain any excess moisture.
Step 3: Make the Garlic Butter Sauce
In the same pan, melt 3 tablespoons of butter over medium-low heat. Once the butter is melted and sizzling, add the minced garlic and cook until it becomes fragrant—about 1 minute. Be careful not to burn the garlic, as it can turn bitter.
Step 4: Toss the Zoodles
Now, add the sautéed zucchini noodles back into the pan with the garlic butter sauce. Toss everything together to coat the noodles evenly in the buttery, garlicky goodness. At this point, season with salt and black pepper to taste.
Step 5: Add Parmesan
Once everything is combined, sprinkle 30 grams of freshly grated Parmesan over the zucchini noodles. The cheese will melt into the sauce, creating a creamy, savory finish. Toss again to incorporate the cheese throughout.
Step 6: Serve and Garnish
Plate the zoodles and sprinkle a bit more Parmesan cheese on top, because honestly, who can say no to extra Parmesan? Garnish with freshly chopped herbs like parsley or basil for a pop of color and freshness.
Tips & Variations
1. Add Protein
For a more filling meal, add your favorite keto-friendly protein. Grilled chicken, shrimp, or Italian sausage are all fantastic options. Simply cook the protein in a separate pan, or in the same pan after the garlic butter sauce, and toss it into the zoodles before serving.
2. Swap Parmesan for Pecorino
If you want a sharper, more robust flavor, you can swap Parmesan with Pecorino Romano. Just note that Pecorino is a bit saltier, so adjust your seasoning accordingly.
3. Go Creamy
To make this dish even richer, you can stir in 60 mL of heavy cream right after adding the garlic to the butter. This will give you a creamy garlic butter sauce that pairs perfectly with the zoodles and Parmesan.
4. Add More Veggies
For extra color and nutrients, consider adding other low-carb veggies like bell peppers, spinach, or mushrooms. Just sauté them alongside the zoodles or separately if they require more cooking time.
Why I Love This Recipe
This Keto Garlic Butter Zucchini Pasta has quickly become one of my favorite go-to dinners. It’s light yet filling, and the combination of garlic, butter, and Parmesan is a match made in heaven. Whether you’re on the keto diet or just looking for a healthier alternative to pasta, this dish satisfies those Italian food cravings without all the carbs.
It’s also incredibly versatile—add your favorite proteins, switch up the cheese, or throw in more veggies to make it your own. And best of all, it takes less than 15 minutes to make from start to finish, which is perfect for those busy weeknights when you don’t have time to spend hours in the kitchen.
I hope you give this recipe a try and love it as much as I do! Let me know what variations you come up with—I’m always looking for new ways to enjoy my keto zoodles!
Nutrition Facts
| Nutrient | Amount per Serving (1/2 recipe) |
|---|---|
| Calories | 250 kcal |
| Total Fat | 20 g |
| – Saturated Fat | 10 g |
| Cholesterol | 40 mg |
| Sodium | 300 mg |
| Total Carbohydrates | 8 g |
| – Dietary Fiber | 2 g |
| – Sugars | 3 g |
| Net Carbohydrates | 6 g |
| Protein | 8 g |
| Vitamin A | 10% DV |
| Vitamin C | 25% DV |
| Calcium | 15% DV |
| Iron | 5% DV |
Key Points:
- Calories: This dish is low in calories, making it a great option for a light dinner.
- Fat: High in healthy fats from butter and cheese, which fits well within a keto diet.
- Carbohydrates: Zucchini is low in carbs, contributing to the overall low carb count.
- Protein: Moderate protein content; you can increase this by adding protein sources like chicken or shrimp.
Feel free to adjust the ingredient quantities or add proteins to fit your dietary needs and preferences!
If you enjoyed this Keto Garlic Butter Zucchini Pasta, you’ll love trying your hand at making a hearty Oven Baked Pot Roast! Check out my step-by-step guide here for a delicious and comforting meal that’s perfect for family gatherings or a cozy dinner at home. Happy cooking!
