Creamy, comforting and surprisingly light, this zucchini noodle recipe brings a new twist to traditional pasta. Instead of flour based noodles, spiralized zucchini takes the spotlight, creating a dish that is fresh and nourishing without sacrificing flavour. Tossed in a velvety sauce made from sautéed garlic, olive oil and thyme, these zucchini noodles are soft yet springy, and absorb every bit of the herb infused goodness.
Also called zoodles, zucchini noodles have become a favourite for anyone looking to enjoy the comfort of pasta while keeping things light. They are quick to prepare, cook in minutes, and are naturally gluten free and low in carbs. When combined with garlic and herbs, they offer a flavour profile that is rich, savoury and refreshing all at once.
This dish is ideal when you are craving something cozy but do not want to feel heavy afterward. Whether you are cutting carbs or just looking for more creative ways to use zucchini, this recipe is a great place to start. It needs just one pan, a handful of ingredients and five simple steps.
Step 1: Spiralize the zucchini into noodles
Start by washing and trimming two medium zucchinis. Use a spiralizer or a julienne peeler to cut the zucchini into long noodle like strands. If you do not have either, carefully slice them into thin ribbons with a knife. Place the noodles in a colander, sprinkle a little salt and let them sit for ten minutes. This helps draw out excess moisture and keeps the noodles from turning soggy. After ten minutes, gently pat them dry with a kitchen towel.
Step 2: Sauté garlic and thyme for the sauce
Heat two tablespoons of olive oil in a wide pan. Add two cloves of finely chopped garlic and cook on low heat until fragrant, about one minute. Be careful not to brown it. Add half a teaspoon of dried thyme or a few fresh sprigs. Stir well to let the flavours infuse into the oil. This herbed garlic oil forms the base of your sauce.
Step 3: Make the creamy base
To the same pan, add a splash of milk or cream, or even a spoon of cream cheese if you prefer a richer texture. Stir gently and let it simmer for two minutes. If using cream cheese, whisk it well to melt and blend into the oil. Season with a pinch of salt and pepper. The sauce should be light and pourable, not too thick. You can adjust the texture with a spoon of water or milk if needed.
Step 4: Toss in the zucchini noodles
Add the spiralized and patted dry zucchini noodles into the pan. Toss gently so that the noodles are well coated with the sauce. Cook for just two to three minutes on medium heat. Zucchini cooks very quickly and you want to keep it slightly firm for the best texture. Avoid overcooking or the noodles will turn mushy. Taste and adjust seasoning if needed.
Step 5: Serve with cheese and herbs
Once the noodles are coated and lightly cooked, turn off the heat. Serve immediately in shallow bowls. You can top with a sprinkle of grated parmesan, a drizzle of olive oil, cracked black pepper or some chopped fresh parsley. The dish pairs well with garlic toast, grilled vegetables or even a poached egg on top for extra richness.
Creamy zucchini noodles with garlic and thyme is a recipe that brings together the ease of a one pan meal and the goodness of fresh vegetables. It is full of flavour, light on the stomach and comes together in just a few steps. Whether you are looking for a low carb option or simply a new way to enjoy zucchini, this dish offers comfort and creativity in every bite.