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Zucchini Spaghetti (also known as zoodles) is a super delicious way to prepare zucchini. Plus, it’s ready in minutes!
This simple recipe for Zucchini Spaghetti is super quick to prepare, and it is perfect for those nights when you don’t have a lot of time to cook dinner for the family, but still want to serve something healthy and delicious.
Can I make Zucchini Spaghetti or zoodles without a spiralizer?
You bet! We originally posted this recipe here on A Family Feast in December 2012, just before spiralizer vegetable slicers (like this one) became so popular. Back then, we simply cut the zucchini into long, thin spaghetti-like strands using a mandoline, or with your knife like we show below:
You can also use a potato peeler and cut your zucchini into wider, ribbon-like strands.
But a spiralizer cuts the squash into long, thin strands that really make your zucchini look like zucchini spaghetti strands!
Then, quickly sautéed the zucchini in a small amount of butter and finish with a sprinkle of grated Parmesan, plus salt and pepper if you’d like.
If you’ve never had zucchini prepared this way before – you’re in for a such pleasant surprise. The flavor of Parmesan, zucchini and butter marry quite nicely together in this simple and delicious dish, and it’s our favorite way to have this healthy vegetable.
You may also like these other easy vegetable side dishes:
- Spaghetti Squash Gremolata
- Shaved Brussels Sprouts with Bacon
- Shaved Brussels Sprout Salad
- Tuscan-Style Roasted Carrots
- Green Beans with Tomatoes
- 2 pounds zucchini (2 medium or 3-4 small zucchini)
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Cut off both ends from the zucchini squash and discard.
- Cut the zucchini into ¼-inch thick strands using a spiralizer, a mandoline, or with a knife as follows: Cut the ends of the zucchini off, then cut it in half lengthwise. Place the squash cut-side down. Using a sharp knife, make long thin strips from one end to the other. Then stack these strips and cut long think strands from the flat strips. Aim for strands about ¼-inch thick.
- To cook, in a large non-stick skillet, melt the butter on medium high heat.
- Once the butter is melted, add in the strands of zucchini and stir to coat. Continue to cook on medium high heat for no more than two minutes, constantly but gently stirring the strands with heat-proof tongs so that the zucchini cooks evenly. Remove from heat when zucchini is still slightly crunchy – it will cook a little more from its own heat as you serve it.
- Sprinkle on the grated Parmesan cheese and stir once more to coat.
- Adjust seasoning with salt and pepper, and serve immediately.
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