My 5-ingredient vegan parmesan zucchini noodles are stupidly simple to make, full of goodness and flavour, and at under 100 cals a portion, make for a perfectly light and tasty weeknight supper.

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Vegan Parmesan Zucchini Noodles Recipe

Short of dipping some crackers into a bowl of ajvar, hummus, zacuscă, or fasole bătută, these spiralised zucchini noodles - aka courgettini or zoodles- have to be one of the easiest weeknight suppers ever.

I'm sure that like me, you're forever trying to fit quarts into pint pots, and are always pressed for time, so being really quick to make (around 10 mins from start to finish), these zucchini noodles also make a great light lunch!

Ingredients for vegan parmesan zucchini noodles

• sesame oil
• garlic
• zucchini (courgette)
• vegan parmesan
• black pepper
• Optional: red chilli, salad leaves, tomatoes, alfalfa or other sprouts

How to make vegan parmesan zucchini noodles

• Once you’ve made your noodles, wrap and blot in a clean tea towel, to remove as much moisture as possible.
• While the noodles are blotting, heat a heavy skillet, and spray with a few squirts of sesame oil. Stir-fry the garlic for five minutes, until it begins to get crispy.
• Place the noodles into a mixing bowl, add a few more sprays of sesame oil, the chopped chilli (if using), and the fried garlic. Mix well.
• If serving with a salad, place the leaves into the bottom of a dish, pile the zucchini noodles on top, arrange the tomatoes around the edge, and add some alfalfa.
• Sprinkle with vegan parmesan, grind over some black pepper, and serve immediately.

Tips for making vegan parmesan zucchini noodles

• If you don’t have a Spiralizer, fret not – you can use a julienne tool, a y-shaped peeler, a mandoline, or a sharp knife. The point is to have thin raw ribbons of zucchini.
• Do make sure to thoroughly blot the zucchini noodles dry, otherwise they'll end up as a soggy mess.
• If you don't like sesame oil, do feel free to sub your favourite.
• Use as much or as little garlic and chilli as you like!
• This zucchini noodle dish is best eaten immediately, as it doesn't keep well. It's not suitable for freezing.

If you like this vegan parmesan zucchini noodles recipe, do check out these other super-quick vegan recipes too!

5-Ingredient Vegan Parmesan Zucchini Noodles

Are…

• ready in under 10 minutes
• one pan only
• garlic-y
• cheesy
• low-cal
• low-sodium
• gluten-free
• wheat-free
• soy-free
• scrumptious!

These really are so simple to make, and are so good with a simple green salad. Enjoy!

Do you ever make zucchini noodles? 

📖 Recipe

5-Ingredient Vegan Parmesan Zucchini Noodles

My 5-ingredient vegan parmesan zucchini noodles are stupidly simple to make, full of goodness and flavour, and at under 100 cals a portion, make for a perfectly light and tasty weeknight supper.

Print Pin Rate

Course: Salad

Cuisine: British

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Makes (slide to adjust): 2 servings

Calories: 94kcal

Author: Nico

Ingredients

• A few sprays of sesame oil
• 4 cloves garlic smashed
• 1 large zucchini (courgette) spiralised
• 2 tablespoon vegan parmesan
• Freshly-cracked black pepper

Optional:

• 1 mild red chilli chopped finely

To serve (optional):

• As many salad leaves as you like
• 2 large tomatoes cut into eighths
• A few alfalfa sprouts

Cook ModePrevent your screen going dark

Instructions

• Once you’ve spiralised your zucchini, wrap and blot the noodles in a clean tea towel, to remove as much moisture as possible.
• While the noodles are blotting, heat a heavy skillet, and spray with a few squirts of sesame oil. Stir-fry the garlic for five minutes, until it begins to get crispy. Don't let it burn!
• Place the zucchini noodles into a mixing bowl, add a few more sprays of sesame oil, the chopped chilli (if using), and the fried garlic. Mix well.
• If serving with a salad, place the leaves into the bottom of a dish, pile the noodles on top, arrange the tomatoes around the edge, and add some alfalfa.
• Sprinkle with vegan parmesan, grind over some black pepper, and serve immediately.

Notes

1. Nutritional data assumes the equivalent of around 1 teaspoon oil.
2. Nutritional data does not include optional chilli or salad items.

Nutrition Facts

5-Ingredient Vegan Parmesan Zucchini Noodles

Amount Per Serving

Calories 94 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g5%

Sodium 100mg4%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 4g4%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Do mention @yums0me and/or tag #yums0me - I'd love to see how yours turned out!

DisclaimerMeasurements in parenthesis are approximate; it is beyond the scope of yumsome to be able to provide pinpoint-accurate ingredient quantities for every type of measuring utensil. As a guideline however, I make the assumption that:

• 1 cup = US cup = 240 ml
• 1 tablespoon = US/UK = 15 ml
• 1 fl oz = US = 30 ml

Further information may be found here