Gluten-Free Aglio e Olio with Zucchini Noodles
By the Gluten Free Recipes team ·
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.
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 . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Aglio e Olio with Zucchini Noodles: When preparing this salads and sides recipe, always verify that all ingredients, especially packaged and processed items, are certified gluten-free. Be mindful of shared cooking surfaces and utensils that may have come into contact with gluten-containing grains In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
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 certified gluten-free to avoid cross-contamination.
Ingredients
- 4 medium zucchini
- 4 tbsp extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 0.5 tsp red pepper flakes (adjust to taste)
- 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)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Grate zucchini then squeeze out excess moisture in a clean towel — too much water makes baked goods dense.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
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