Garlic Butter Zucchini Noodles.
These garlic butter zucchini noodles are the ultimate summer comfort food! A quick and cheesy pasta dish stuffed with grated zucchini and topped with fresh herbs. Tastes amazing, takes no time at all!
I have a new version of my garlic butter noodles and you must know about them ASAP!
These garlic butter zucchini noodles are the perfect summer comfort food. Zucchini is cooked down and caramelized then the noodles are made right in the same pot. It takes no time at all and is absolutely delicious!
My other garlic butter noodles are a favorite dish here – we make them constantly. They take 10 to 15 minutes, tops. I use them as a side dish, as a base for chicken, as comfort food when we’re sick or even as a late night snack.
This is one of the most fantastic meals you will eat this summer, I promise! Nothing fancy, but holy flavor.
I make these almost the exact same way as I make my garlic butter version, except I grate two giant zucchini squash and then cook them down in the pan first.
Oh, and I add MORE garlic because the zucchini acts as a buffer. You know.
And I can always do more garlic!
Here’s how I do it:
First, grate the zucchini. No need to salt it or squeeze out the excess liquid or anything. Just take the regular old cheese grater and go to town. Grate two big green zucchini and it will look like a ton.
Then, it will cook down to almost nothing! Truly.
I cook the zucchini in olive oil with some salt and pepper. You can cook it for 15 minutes or you can let it go for 30 to 45 – it’s up to you. Just cook it down and get some golden caramely flavor in there.
Next comes our butter. Yes – add it right to the zucchini. And toss the tiny pasta in there too! Toast it just like we do for the other noodles I always make.
Stream in some stock and let it bubble. Cook it uncovered until that pasta soaks up allllll the flavor.
Stir in the cheese, because I can’t do anything without the cheese. Ever.
Top with fresh herbs! Then ladle it into a bowl and it’s yours.
This is just so freaking good. It’s incredibly versatile – it can be your side dish, your main dish, the base of your dish and more. I have nothing else to even say.
Garlic Butter Zucchini Noodles
Garlic Butter Zucchini Noodles
Ingredients
- 1 tablespoon olive oil
- 2 large zucchini squash freshly grated
- kosher salt and pepper
- 4 tablespoons butter
- 2 cups ditalini pasta
- 6 garlic cloves minced
- 4 cups chicken stock
- 1 cup parmesan cheese plus more for serving
- 3 tablespoons chopped fresh parsley or basil
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the zucchini with a big pinch of salt and pepper. This will look like a lot of zucchini but it will cook down! Cook for 15 to 20 minutes, stirring often, until the zucchini cooks down and becomes slightly golden.
- To the same skillet, add the butter. Stir in the pasta. Cook, stirring often, until the pasta is toasty and golden, about 3 to 4 minutes. Add the garlic. Cook for 30 seconds.
- Add in the stock. Bring the mixture to a boil. Reduce it to a simmer and simmer, uncovered, stirring often, until the liquid is absorbed, about 10 to 12 minutes.
- Once the pasta is cooked and liquid is absorbed, turn off the heat. Stir in the parmesan cheese. Stir until it’s melted. Top with the herbs. Serve immediately with extra parmesan cheese!
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One Comment on “Garlic Butter Zucchini Noodles.”
Hello, very good recipe indeed. I often do a mix of grated courgettes (zucchini) and some sliced. Gives it more texture and style and is the adaptation of a famous Italian dish praised by Stanley Tucci himself. Thank you!