I make Cooking Zucchini Noodles effortless with a five-ingredient, 20-minute Spinach Parmesan Zucchini Noodles recipe the whole family will love.

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I didn’t expect to fall for a bowl of Spinach Parmesan Zucchini Noodles, but here we are. I make it when I’m tired of the same old dinners yet still want something that actually feels satisfying.

The spiralized zucchini turns silky in minutes and a bit of freshly grated Parmesan cheese gives that salty, nutty finish that keeps you coming back. I mess around with Zoodle Recipes a lot, and this one actually surprised me, it pokes at what you think you know about How To Cook Zucchini without getting fussy.

Try it, you might be surprised too.

Ingredients

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Zucchini: Light watery low calories high fiber and vitamin C, keeps dish fresh not heavy
Zoodles: Taste mild soak up sauces lower carbs than pasta keeps meal light and fresh
Spinach: Tender leaves iron rich adds earthy flavor and leafy texture packs vitamins A and K
Parmesan: Savory salty umami hit gives protein and calcium a little goes a long way
Garlic: Pungent warm bite boosts flavor and heart healthy compounds raw is sharper cooked mellows
Olive oil: Rich mouthfeel healthy fats for satiety and nutrient absorption use sparingly dont overdo
Salt and pepper: Simple seasoners enhance flavors salt balances bitterness pepper adds subtle heat both essential

Ingredient Quantities

4 medium zucchini, spiralized (about 8 cups zoodles)

4 cups fresh baby spinach, loosely packed

1/2 cup freshly grated Parmesan cheese, plus extra for serving

2 garlic cloves, minced (use more if you like)

1 to 2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

How to Make this

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1. Prep everything first: spiralize 4 medium zucchini until you have about 8 cups zoodles, loosely pack 4 cups baby spinach, grate 1/2 cup Parmesan plus extra for serving, mince 2 garlic cloves, and measure 1 to 2 tablespoons extra virgin olive oil and some salt and pepper.

2. Toss the zoodles with a pinch of salt and let them sit 8 to 10 minutes to draw out excess water, then squeeze them dry in a clean kitchen towel or paper towels so they dont get soggy when cooked.

3. Heat a large skillet over medium high heat and add 1 tablespoon of the olive oil. If you want a silkier finish use 2 tablespoons total but start with
1.

4. Add the minced garlic and cook 20 to 30 seconds until fragrant but not browned, garlic burns fast so watch it.

5. Add the zoodles to the pan, toss gently and cook 2 to 3 minutes until they soften but still have a little bite, adding the extra tablespoon of oil if the pan seems dry.

6. Add the baby spinach and toss until just wilted, about 1 to 2 minutes, it will collapse quickly so dont overcook it.

7. Remove the pan from the heat, stir in the 1/2 cup freshly grated Parmesan so it melts into the noodles, tossing quickly to coat. If the cheese clumps or the mixture seems dry add a splash of olive oil or a tablespoon of the squeezed zoodle water to loosen it.

8. Season with salt and freshly ground black pepper to taste, give it one last toss and taste for more cheese or garlic if you like.

9. Serve immediately with extra Parmesan on top. Tip: zoodles get watery as they sit so eat right away, or blot them again with a towel if you must hold them for a few minutes.

10. Extra tips: use a microplane for the Parmesan for best melt, dont let the garlic brown, and keep the heat fairly high so the zoodles cook fast and dont turn mushy.

Equipment Needed

1. Spiralizer, to turn 4 medium zucchini into about 8 cups zoodles
2. Large cutting board, for zucchini and garlic prep
3. Chef’s knife, for trimming and mincing garlic (or a garlic press if you prefer)
4. Microplane grater, for freshly grating the Parmesan
5. Large mixing bowl, to toss zoodles with salt and hold spinach briefly
6. Clean kitchen towel or paper towels, to squeeze out zoodle water so they dont get soggy
7. Large skillet, for quick high-heat cooking
8. Silicone spatula or tongs, to toss zoodles and spinach without bruising them
9. Measuring spoons, for the 1 to 2 tablespoons of olive oil and seasoning

FAQ

Q: Can I make this ahead of time? A: Yes, sorta. Spiralize the zucchini and store the zoodles wrapped in paper towels inside an airtight container in the fridge for up to 24 hours. Keep the spinach separate. If you cook the dish, it keeps 2 to 3 days but zoodles get softer when reheated.

Q: How do I stop the zoodles from getting soggy? A: Salt them lightly and let sit 10 to 15 minutes, then squeeze or pat dry with towels. Cook in a dry hot skillet just 2 to 3 minutes, toss with spinach and cheese, don't overcook or you'll get mush.

Q: Can I swap ingredients for dietary needs? A: Sure. Use frozen spinach but thaw and squeeze out water first. For vegan swap Parmesan for nutritional yeast or vegan parm and use olive oil or vegan butter. Adjust salt since vegan cheeses can be blander.

Q: How much oil should I use and can I add protein? A: Use the 1 to 2 tablespoons of extra virgin olive oil listed, start with 1 then add more if needed. Add cooked protein like grilled chicken, shrimp, or white beans — cook those first and fold them in at the end.

Q: No spiralizer, what now? A: No problem. Use a vegetable peeler to make thin ribbons, a julienne peeler, or a mandoline set to thin slices. They'll still cook fast and taste great.

Q: Any easy ways to boost flavor? A: Yes, add a squeeze of lemon, a pinch of red pepper flakes, extra grated Parmesan before serving, or a handful of toasted pine nuts for crunch. Taste and adjust salt and pepper at the end.

Spinach Parmesan Zucchini Noodles Recipe Substitutions and Variations

Zucchini noodles: swap for roasted spaghetti squash (roast 30 to 40 minutes then scrape into strands) for a firmer, slightly sweeter bite, or use shirataki noodles for a very low calorie option, just rinse and dry well before tossing.
Baby spinach: use baby kale or chard if you want more chew, just tear and give it a minute longer in the pan; arugula works too for a peppery finish and wilts fast, tho it changes the flavor.
Parmesan: substitute Pecorino Romano or grated Asiago for a sharper, saltier profile, or use nutritional yeast if you want a vegan cheesy vibe.
Extra virgin olive oil: use melted butter for a richer, more savory sauce, or avocado oil if you need a higher smoke point.

Pro Tips

– Salt the zoodles early and squeeze the water out, then save that squeezed water in a little bowl. If the Parmesan clumps or the dish feels dry add a tablespoon of that water to loosen and help the cheese melt, it works way better than just more oil.

– Use a microplane or very fine grate for the Parmesan so it melts silky fast, but dont dump it in while the pan is screaming hot. Take the pan off the heat for a few seconds while you toss it in so it coats instead of clumping.

– Want stronger garlic without choking on bitter bits? Lower the heat a bit and let the garlic soften slowly in the oil before adding anything else, or roast a clove and mash it in for a mellow sweeter flavor. If you like a sharp punch, stir a little raw minced garlic in at the end.

– If you need to hold the zoodles for a few minutes keep them separate from any sauce or toppings and reheat quickly on high in a dry pan to evaporate excess moisture, or blot them again with paper towels right before serving so they dont go soggy.

Spinach Parmesan Zucchini Noodles Recipe

Recipe by Sarah level

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I make Cooking Zucchini Noodles effortless with a five-ingredient, 20-minute Spinach Parmesan Zucchini Noodles recipe the whole family will love.

Servings

servings

Calories

144

kcal

Equipment: 1. Spiralizer, to turn 4 medium zucchini into about 8 cups zoodles
2. Large cutting board, for zucchini and garlic prep
3. Chef’s knife, for trimming and mincing garlic (or a garlic press if you prefer)
4. Microplane grater, for freshly grating the Parmesan
5. Large mixing bowl, to toss zoodles with salt and hold spinach briefly
6. Clean kitchen towel or paper towels, to squeeze out zoodle water so they dont get soggy
7. Large skillet, for quick high-heat cooking
8. Silicone spatula or tongs, to toss zoodles and spinach without bruising them
9. Measuring spoons, for the 1 to 2 tablespoons of olive oil and seasoning

Ingredients

4 medium zucchini, spiralized (about 8 cups zoodles)
4 cups fresh baby spinach, loosely packed
1/2 cup freshly grated Parmesan cheese, plus extra for serving
2 garlic cloves, minced (use more if you like)
1 to 2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste

Directions

Prep everything first: spiralize 4 medium zucchini until you have about 8 cups zoodles, loosely pack 4 cups baby spinach, grate 1/2 cup Parmesan plus extra for serving, mince 2 garlic cloves, and measure 1 to 2 tablespoons extra virgin olive oil and some salt and pepper.
Toss the zoodles with a pinch of salt and let them sit 8 to 10 minutes to draw out excess water, then squeeze them dry in a clean kitchen towel or paper towels so they dont get soggy when cooked.
Heat a large skillet over medium high heat and add 1 tablespoon of the olive oil. If you want a silkier finish use 2 tablespoons total but start with
Add the minced garlic and cook 20 to 30 seconds until fragrant but not browned, garlic burns fast so watch it.
Add the zoodles to the pan, toss gently and cook 2 to 3 minutes until they soften but still have a little bite, adding the extra tablespoon of oil if the pan seems dry.
Add the baby spinach and toss until just wilted, about 1 to 2 minutes, it will collapse quickly so dont overcook it.
Remove the pan from the heat, stir in the 1/2 cup freshly grated Parmesan so it melts into the noodles, tossing quickly to coat. If the cheese clumps or the mixture seems dry add a splash of olive oil or a tablespoon of the squeezed zoodle water to loosen it.
Season with salt and freshly ground black pepper to taste, give it one last toss and taste for more cheese or garlic if you like.
Serve immediately with extra Parmesan on top. Tip: zoodles get watery as they sit so eat right away, or blot them again with a towel if you must hold them for a few minutes.
Extra tips: use a microplane for the Parmesan for best melt, dont let the garlic brown, and keep the heat fairly high so the zoodles cook fast and dont turn mushy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.