Vegan Parmesan Zoodles » Foodom

Vegan Parmesan Zoodles

$16.25 Cooking Fee
Serving Size: 4 ounces
Recipe by:
Jen Stone
Full of goodness and flavor! Also goes great with the eggplant meatballs!
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Cook Tools and Details

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Spiralize zucchini
  • Once you’ve made the zoodles, remove as much moisture as possible
  • Stir fry garlic for 30 seconds
  • Add the zucchini noodles and saute for 5 minutes, until just tender and al dente
  • Taste the noodles and season with chili flakes (if using) and salt as needed
  • Sprinkle with vegan Parmesan and black pepper

Cook Times

Active Prep10
Hands-On Cook5
Total Time15 minutes
Recipe Serving Size10



  • 1 tablespoon sesame oil
  • 5 clove garlic minced
  • 5 zucchini spiralized
  • 5 tablespoon vegan parmesan cheese
  • ½ teaspoon ground black pepper
  • 1 pinch Red pepper flakes optional for a little extra heat

Cooking Tools Required

Cutting board, Mixing bowls, Saute pan, Sharp Knives, Skillet, Spiralizer, Top Stove
Reheating/Serving Instructions

Serve immediately. Zoodles do not hold well, best when fresh. Not suitable for freezing.


Calories: 44kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 262mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 1mg

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