Zucchini Noodles and Butternut Squash in a Garlic-Lemon Sauce

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Zucchini Noodles and Butternut Squash in a Garlic-Lemon Sauce

I made this dish as one of the recipes for a charity event to benefit Place of Hope. We received amazing vegetables as donations and I thought this dish would be perfect.  I wish we grabbed a photo of my friend Suhiel spiralizing an entire box of zucchini!  

You can add poultry or seafood to make this dish hearty or enjoy as is for a perfect side dish or vegetarian option.  



  • 1 small butternut squash, peeled, seeded and cut into 1/2 inch cubes
  • 4 tablespoons olive oil, divided (and more)
  • Kosher salt
  • Freshly ground pepper
  • 2 large zucchini, ends cut and spiralized
  • 1-2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1-2 teaspoons Italian seasonings
  • 1/3 cup finely grated Parmigiano-Reggiano
  • 2 lemons, zested
  • 2 lemons, juiced


  1. Preheat oven to 400 degrees F.  Line baking sheet with parchment paper.  Place butternut squash on the sheet pan and drizzle with olive oil then season with salt and pepper.  Roast for 35 minutes; flipping once 1/2 through.  Set aside.


  2. Heat a large sauté pan over medium heat.  Add in 2 tablespoons of oil and let it get hot.  Add in spiralized zucchini and season with salt/pepper. Add in garlic, red pepper flakes, Italian seasoning, lemon zest and lemon juice.  Toss around with tongs for about 4 minutes.


  3. Top with parmesan cheese, serve and enjoy!

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