Cheesy, Buttery, Garlicky Zucchini Aglio e Olio {Naturally Low Carb + Keto)

Have I ever told you how hard it was for me to quit pasta? I mean, I didn’t consume bowls of it every day, but it was my go-to at every restaurant. Growing up in an Italian family, pasta was a way of life. I can’t even count how many bowls of macaroni and butter I had growing up, which as an adult, turned into bowls of penne and Aglio e Olio.

What’s Aglio e Olio? It means “garlic and oil” but it’s made a bunch of ways. For some reason unknown to me, some people throw chopped up black olives in with it, which taste like a bowl of little rubber tires. So safe to say, no olives are in my rendition. Instead, my Zucchini Aglio e Olio is loaded with the richest flavors of garlic, butter, and parmesan, and I could eat bowls of this every single day.

If you love garlicky, buttery pasta and want a low-carb version, try my Cheesy, Buttery, Garlicky Zucchini Aglio e Olio. If you like a little kick to your zoodles, you can add even more red pepper flakes.

Cheesy, Buttery, Garlicky Zucchini Aglio e Olio

Servings: 1

Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes

Nutritional Facts: 6g Net Carbs| 725 Calories | 58g Fat | 8g Carbs | 11g Protein | 2g Fiber

Ingredients:

• 2 cups zucchini noodles
• 1 tbsp garlic oil
• 3 tbsp salted butter
• 1 tbsp minced garlic
• 1 tsp crushed red pepper flakes
• 1 tbsp chopped red pepper
• 1 tbsp fresh chopped basil
• 1/4 cup grated parmesan
• 1/4 cup shaved asiago cheese
• salt and pepper to taste

Steps:

1. Over medium heat, melt butter and heat up garlic olive oil.
2. Once melted, add garlic, red pepper flakes, and chopped red pepper. Saute for 1 minute (don’t let the butter brown)
3. Toss in the zoodles and let cook for 1-2 minutes, just until they get hot.
4. Turn off heat and toss with basil and grated parmesan.
5. Pour into a bowl and top with asiago cheese. Enjoy!

P.S. I won’t judge you if you drink the “broth”. I mean, look at it!

Cheesy, Buttery, Garlicky Zucchini Aglio e Olio {Naturally Low Carb + Keto)

Print Recipe

If you love garlicky, buttery pasta and want a low-carb version, try my Cheesy, Buttery, Garlicky Zucchini Aglio e Olio. If you like a little kick to your zoodles, you can add even more red pepper flakes.

• Author: Amanda C. Hughes
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 1 Serving 1x
• Category: Dinner

Ingredients

Scale 1x2x3x

• 2 cups zucchini noodles
• 1 tbsp garlic oil
• 3 tbsp salted butter
• 1 tbsp minced garlic
• 1 tsp crushed red pepper flakes
• 1 tbsp chopped red pepper
• 1 tbsp fresh chopped basil
• 1/4 cup grated parmesan
• 1/4 cup shaved asiago cheese
• salt and pepper to taste

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Instructions

1. Over medium heat, melt butter and heat up garlic olive oil.
2. Once melted, add garlic, red pepper flakes, and chopped red pepper. Saute for 1 minute (don’t let the butter brown)
3. Toss in the zoodles and let cook for 1-2 minutes, just until they get hot.
4. Turn off heat and toss with basil and grated parmesan.
5. Pour into a bowl and top with asiago cheese. Enjoy!

Nutrition

• Serving Size: 1
• Calories: 725
• Fat: 58g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 11g

Zoodles are such a versatile ingredient for ketoers. Try them in my Keto “Breaded” Chicken Parmesan and Zoodles next.