Gluten-Free Aglio e Olio with Zucchini Noodles

The vibrant flavors of classic aglio e olio with a fresh, light twist. This dish features tender zucchini noodles coated in a fragrant garlic and olive oil sauce, finished with a hint of spice and fresh parsley for a satisfying and quick meal.

Prep: 5 min Cook: 20 min Total: 25 min Serves: 4

At a glance: This easy salads and sides recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 8 ingredients — including zucchini, extra virgin olive oil, garlic — and walks through 5 steps. Updated October 25, 2026. Browse more salads and sides recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Aglio e Olio with Zucchini Noodles: When preparing this salads and sides recipe, zucchini noodles stand in for pasta here, so spiralize them on a clean board and drain them in a colander washed since its last use for wheat pasta. Red pepper flakes are worth a label check.

Gluten-Free Notes for Gluten-Free Aglio e Olio with Zucchini Noodles: This recipe is naturally gluten-free, relying on fresh vegetables and simple pantry staples. Ensure all packaged ingredients, like red pepper flakes, are gluten-free to avoid cross-contamination.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for red pepper flakes. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

4 medium zucchini
4 tbsp extra virgin olive oil
4 cloves garlic, thinly sliced
0.5 tsp red pepper flakes (adjust to taste) Shop
0.5 tsp salt, plus more for seasoning
0.25 tsp black pepper
2 tbsp fresh parsley, chopped
1 tbsp lemon juice (optional, for brightness)

Instructions

1 Prepare the zucchini noodles using a spiralizer or a julienne peeler, ensuring they are uniform in thickness. Set the zucchini noodles aside in a colander to drain any excess moisture, and gently press them to remove more water, which will prevent a watery sauce. This step takes about 5 minutes.
2 Heat the extra virgin olive oil in a large skillet or pan over medium-low heat. Add the thinly sliced garlic and red pepper flakes to the warm oil. Sauté gently for about 3-5 minutes, until the garlic is fragrant and just beginning to turn a pale golden color, being careful not to burn it, as burnt garlic will taste bitter.
3 Increase the heat to medium and add the prepared zucchini noodles to the skillet. Toss them gently with the garlic-infused oil for about 3-4 minutes, allowing them to soften slightly but still retain a slight al dente texture. Avoid overcooking, as they can become mushy.
4 Season the zucchini noodles with salt and black pepper. If using, stir in the fresh lemon juice for a touch of brightness. Toss everything together for another minute until the zucchini noodles are evenly coated and heated through. This cooking stage should take approximately 7-10 minutes in total.
5 Stir in the chopped fresh parsley just before serving. Taste the aglio e olio and adjust the salt and pepper as needed. Serve immediately to enjoy the fresh flavors and textures.

Nutrition (per serving)

248

Calories

10g

Protein

22g

Carbs

Fat

Fiber

316mg

Sodium

Tips & Notes

Salt the zucchini noodles in the colander for 10 minutes and pat them dry so they don't release water in the pan.
Cook the garlic slowly over medium-low heat, as step 2 says, until just golden. Burnt garlic turns bitter.
Toss the zucchini only 3-4 minutes. Longer cooking makes the noodles limp.

Common questions

How long does Gluten-Free Aglio e Olio with Zucchini Noodles take?

Gluten-Free Aglio e Olio with Zucchini Noodles takes about 25 minutes: 5 minutes to prep and 20 minutes to cook, for 4 servings.

What should I check before making Gluten-Free Aglio e Olio with Zucchini Noodles with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Aglio e Olio with Zucchini Noodles?

Check zucchini, extra virgin olive oil, garlic, thinly sliced before they go into Gluten-Free Aglio e Olio with Zucchini Noodles. Zucchini noodles stand in for pasta here, so spiralize them on a clean board and drain them in a colander washed since its last use for wheat pasta. Red pepper flakes are worth a label check.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

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