5-Ingredient Vegan Parmesan Zucchini Noodles

Pin441Share13Tweet1Share2WhatsAppEmail457 Shares Jump to Recipe

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.

This post contains affiliate links. For more information, please see my privacy policy.

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


  • 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? 

Leave a Reply

Your email address will not be published. Required fields are marked *