Baked Garlic Butter Zoodles

In recent years, zoodles—zucchini noodles—have emerged as a popular alternative to traditional pasta, appealing to health-conscious individuals and food enthusiasts alike. As the world moves toward healthier eating habits, zoodles stand out not just for their nutritional benefits, but also for their versatility in the kitchen. This recipe for Baked Garlic Butter Zoodles combines the wholesome goodness of zucchini with rich, savory flavors, making it a perfect dish for those looking for a simple yet gourmet experience.

Discover a deliciously healthy alternative to traditional pasta with Baked Garlic Butter Zoodles. This simple yet gourmet recipe highlights the nutritious benefits of zucchini while delivering rich, savory flavors. With minimal ingredients like fresh garlic, butter, and zoodles, you can whip up a satisfying meal perfect for busy nights or gatherings. Enjoy all the satisfaction of a pasta dish but with fewer calories and a wealth of vitamins. Treat yourself to this light, flavorful, and versatile dish today!

Print Recipe Pin Recipe

Ingredients

4 medium zucchinis (zoodles)

4 tablespoons unsalted butter

5 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

1 teaspoon Italian seasoning

Salt and pepper to taste

1 cup cherry tomatoes, halved

1/2 cup grated Parmesan cheese (plus more for serving)

Fresh basil leaves for garnish

Lemon wedges for serving

Instructions

Preheat Oven: Start by preheating your oven to 400°F (200°C).

Prepare Zoodles: Using a spiralizer, create zoodles from the zucchinis. If you don’t have a spiralizer, you can slice the zucchinis thinly into ribbons.

Make Garlic Butter: In a small saucepan over low heat, melt the butter. Once melted, add the minced garlic, red pepper flakes, Italian seasoning, and a pinch of salt and pepper. Sauté for about 1-2 minutes until fragrant, but do not brown the garlic.

Combine Ingredients: In a large mixing bowl, toss the zoodles with the garlic butter mixture until they are fully coated. Add the halved cherry tomatoes and toss gently to combine.

Bake: Spread the zoodles and tomatoes evenly on a large baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes, or until the zoodles are tender but still al dente.

Finish It Off: Remove from the oven and sprinkle with the grated Parmesan cheese. Return to the oven for an additional 5 minutes, just until the cheese is melted and bubbly.

Serve: Plate the zoodles and garnish with fresh basil leaves. Serve with lemon wedges on the side for an extra zesty kick.

Prep Time, Total Time, Servings:

15 minutes | 40 minutes | 4 servings