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)

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

Scale 1x2x3x

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

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

Keywords: Zucchini Aglio e Olio

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