Zucchini Pasta Aglio e Olio

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	10 mins
Total Time	30 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 2)

Ingredients

3 zucchini
3 large garlic clove (s)
3 tablespoon olive oil
salt and pepper
2 tablespoon crème fraîche, optional
2 tablespoon herbs, Italian (frozen), optional
2 tablespoon parmesan, grated, optional

Instructions

Cut the ends of the washed zucchini. Then cut the zucchini lengthways with a julienne slicer into thin, long strips and set aside.
Heat the olive oil in a non-stick pan, in the meantime peel off the garlic cloves and dice them finely. Fry the garlic cubes in the olive oil, but do not let them brown (otherwise the garlic will be bitter!). Then reduce the heat and add the zucchini strips.
Cook the zucchini noodles for about 10 minutes, turning them occasionally, so that they are still firm to the bite. Season with salt and pepper.
Those who like the classic aglio e olio can take the zucchini noodles out of the pan with a fork and arrange them on a plate.
For the variant with a little sauce: stir in 2 tablespoons of crème fraîche, 2 tablespoons of Italian herbs and 2 tablespoons of grated Parmesan, heat briefly and then serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.