Name: Garlic-Infused Zoodles with Olive Oil
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 3 zucchini; 3 tablespoons olive oil; 2 to 3 tablespoons butter; 2 tablespoons minced garlic; 2 tablespoons chopped basil

Garlic-Infused Zoodles with Olive Oil

Print Recipe

For a light, flavorful, and incredibly quick side dish, these Best Zoodles with Olive Oil and Garlic are my go-to. After testing numerous methods, I’ve found the key is a quick sauté that keeps the zucchini noodles tender-crisp, not soggy.

Author: Claire Monroe
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients

Scale

3 zucchini
3 tablespoons olive oil
2 to 3 tablespoons butter
2 tablespoons minced garlic
2 tablespoons chopped basil

Instructions

Prepare the Zucchini Noodles: Using a spiralizer, create noodles from all three zucchini. (Pro tip: For the best texture, avoid spiralizing the soft, seedy core). As of 2024, research shows that not salting the zoodles beforehand prevents excess water release during cooking, keeping them perfectly al dente.
Heat the Fat: In a large skillet or wok, heat the 3 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Sautéing, defined as cooking quickly in a small amount of fat over direct heat, is ideal here as it quickly cooks the surface without steaming the vegetables.
Sauté the Garlic: Once the butter has melted and the oil is shimmering, add the 2 tablespoons of minced garlic. Cook for just 30-60 seconds, stirring constantly, until fragrant but not browned. Browning garlic creates a bitter flavor, unlike the sweet, aromatic result we want for the best zoodles.
Cook the Zoodles: Immediately add all the spiralized zucchini noodles to the pan. Using tongs, toss them vigorously to coat evenly in the garlic-infused oil. Cook for 2-3 minutes, tossing frequently. Experts recommend a brief cook time to achieve a tender-crisp texture; overcooking leads to mushiness.
Finish and Season: Once the zoodles are just softened but still have a slight bite, remove the skillet from the heat. Stir in the remaining 1 tablespoon of butter (if using) and the 2 tablespoons of chopped fresh basil. The residual heat will wilt the basil perfectly and melt the butter into a light sauce.
Serve Immediately: Transfer your Best Zoodles with Olive Oil and Garlic to plates and serve right away. In my tests, letting zoodles sit causes them to continue releasing water. For an extra touch, a sprinkle of Parmesan cheese or red pepper flakes adds a wonderful flavor contrast.

Find it online: https://thecookingjournal.com/best-zoodles-olive-oil-garlic/