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A light, fresh and easy dinner that will curb any creamy pasta craving! Cooked, tender zucchini noodles tossed in a creamy, garlic parmesan ricotta sauce and served with a side of blistered cherry tomatoes. The perfect healthy dinner option! #zoodles #parmesanzoodles | https://withpeanutbutterontop.com

Garlic Parmesan Ricotta Zoodles

Spiralized zucchini noodles tossed in an incredibly delicious garlic parmesan ricotta cheese sauce in under 20 minutes! Full of flavor, easy to make, and diet-friendly!
Course Main Course, Side Dish
Cuisine American
Keyword Garlic Parmesan Ricotta Zoodles, Spiralized Zucchini Recipe, Zoodles, Zucchini Noodles
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 375kcal
Author Samantha Buckner


  • 6 medium zucchinis, spiralized into zoodles
  • 1 tbsp unsalted butter
  • 2 tsp minced garlic, 3-4 cloves
  • 4 oz cream cheese, softened to room temp and cut into small cubes
  • 1 cup half and half, can sub with milk or heavy cream
  • 1/2 cup ricotta cheese
  • 1/4 cup freshly grated parmesan cheese, SEE NOTES BELOW
  • 1 tbsp lightly dried parsley
  • salt and pepper, to taste

Optional Side:

  • 2 cups cherry tomatoes
  • 1 - 2 tbsp olive oil


  • Place a large nonstick pan over medium heat. Once heated, spray with nonstick cooking spray (or use olive oil/butter) and add the zoodles. Cook 2-3 minutes - or until desired doneness. Keep in mind, you will be adding them back to the pan to rewarm (extra cooking time).
    Remove to a bowl and cover to keep warm. Drain any water in the pan left from the zoodles.
  • To the same pan add the butter and allow to melt. Once bubbling, add the minced garlic. Cook 30-60 seconds, or until fragrant. 
  • OPTIONAL SIDE: Place a medium, nonstick pan over medium heat with olive oil. Once heated, add the cherry tomatoes and cook, stirring or shaking the pan frequently, until the skins start to wrinkle or blister. Season with salt and pepper, if desired. 
    Remove from heat.
  • To the pan with minced garlic, add the half and half, followed by the cubes of cream cheese. Alowl the cream cheese to melt, stirring frequently to create a creamy sauce. 
    Add in the ricotta cheese and sprinkle in the grated parmesan cheese and stir until all cheeses are melted and it creates a creamy consistency. Season with parsley, salt and pepper (to taste).
  • Add the zoodles back to the pan and fold into the sauce to rewarm.
  • Serve garnished with parsley, freshly grated parmesan cheese, and blistered tomatoes.


PARMESAN CHEESE: All cheeses melt into a creamy sauce better when they are freshly grated. I always recommend using a block of cheese for best results, as well as taste.
MEATS ADDITIONS: This dish pairs well with steak or chicken!
ZOODLES: You can cook the zoodles in the pan prior to the sauce, but this may result in overcooked zoodles (mushy), as well as a runny sauce from any water that cooks out of the zucchini.
REHEATING: This dish can be rewarmed in the microwave or on the stove, but keep in mind - the more zoodles cook, the more water will be cooked out of them. The sauce will start to thin out. If prepping for later, I recommend cooking the sauce ahead of time and adding the zoodles when ready to re-heat.


Serving: 1serving | Calories: 375kcal | Carbohydrates: 19g | Protein: 13g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 297mg | Potassium: 1058mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1855IU | Vitamin C: 71.3mg | Calcium: 307mg | Iron: 1.7mg