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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.

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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.