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

Zucchini Aglio e Olio

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.



  • 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


  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!


Keywords: Zucchini Aglio e Olio