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Creamy Ricotta Zucchini Noodles - Delicious zucchini noodles tossed in a creamy and garlicky ricotta cheese sauce. Easy, guilt free and vegetarian weeknight meal that takes minutes to prepare!

Creamy Ricotta Zucchini Noodles

Katerina | Diethood
This Creamy Ricotta Zucchini Noodles recipe is made with delicious zucchini noodles (zoodles!) tossed in a creamy ricotta cheese sauce. An easy and delicious vegetarian dinner recipe that takes minutes to prepare!
Servings : 4 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 6 zucchini , washed, dried and spiralized*
  • 1 tablespoon olive oil , divided
  • 1/4 teaspoon chopped fresh herbs (I either reach for rosemary or thyme, but use whatever you have on hand or use your favorite)
  • salt and fresh ground pepper , to taste
  • 2 tablespoons olive oil
  • 4 cloves garlic , minced
  • 1 cup ricotta cheese
  • 1/2- cup skim milk
  • salt and fresh ground pepper , to taste (season it well)
  • 1/2 tablespoon olive oil
  • 1 pint cherry tomatoes , halved
  • salt , to taste
  • freshly grated parmesan cheese , optional


  • Heat 1 tablespoon olive oil over medium-high heat in a nonstick skillet.
  • Add spiralized zucchini; season with herbs, salt and pepper and continue to cook for 7 minutes, or until tender, stirring frequently.
  • Remove zoodles from skillet and set aside.
  • Return skillet to stove and heat 2 tablespoons olive oil over medium heat.
  • Add garlic and cook for 1 minute or until fragrant, stirring frequently.
  • Stir in ricotta cheese and milk; season with salt and pepper and continue to stir until cheese is completely melted and everything is well combined.
  • Bring to a steady simmer and cook for 3 minutes, or until thickened.
  • Remove from heat and stir in the previously prepared zucchini; taste for seasonings and adjust accordingly. Set aside.
  • In a small skillet, heat 1/2 tablespoon of olive oil over medium high heat.
  • Add the cherry tomatoes, sprinkle with salt, and let sit for 2 minutes, or until they start to blister.
  • Stir and continue to cook for 2 more minutes.
  • Remove from heat.
  • Serve tomatoes over the prepared zucchini and sprinkle with freshly grated parmesan cheese.


*Remove as much excess water as possible from the spiralized zucchini before cooking.


Calories: 303 kcal | Carbohydrates: 18 g | Protein: 12 g | Fat: 21 g | Saturated Fat: 7 g | Cholesterol: 31 mg | Sodium: 101 mg | Potassium: 1149 mg | Fiber: 3 g | Sugar: 12 g | Vitamin A: 1505 IU | Vitamin C: 80.5 mg | Calcium: 230 mg | Iron: 2.2 mg | Net Carbs: 15 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Main
Cuisine: American
Keyword: best zucchini recipes, easy zucchini pasta recipe, how to cook zoodles, zoodles recipe