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

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!

Blue: 11   Green: 11   Purple: 11   Freestyle: 7
Course Dinner, Main
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 Servings
Calories 303 kcal
Author Katerina | Diethood



  • 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


  1. Heat 1 tablespoon olive oil over medium-high heat in a nonstick skillet.
  2. Add spiralized zucchini; season with herbs, salt and pepper and continue to cook for 7 minutes, or until tender, stirring frequently.
  3. Remove zoodles from skillet and set aside.
  4. Return skillet to stove and heat 2 tablespoons olive oil over medium heat.
  5. Add garlic and cook for 1 minute or until fragrant, stirring frequently.
  6. 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.
  7. Bring to a steady simmer and cook for 3 minutes, or until thickened.
  8. Remove from heat and stir in the previously prepared zucchini; taste for seasonings and adjust accordingly. Set aside.
  9. In a small skillet, heat 1/2 tablespoon of olive oil over medium high heat.
  10. Add the cherry tomatoes, sprinkle with salt, and let sit for 2 minutes, or until they start to blister.
  11. Stir and continue to cook for 2 more minutes.
  12. Remove from heat.
  13. Serve tomatoes over the prepared zucchini and sprinkle with freshly grated parmesan cheese.

Recipe Notes

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



Nutrition Facts
Creamy Ricotta Zucchini Noodles
Amount Per Serving
Calories 303 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g35%
Cholesterol 31mg10%
Sodium 101mg4%
Potassium 1149mg33%
Carbohydrates 18g6%
Fiber 3g12%
Sugar 12g13%
Protein 12g24%
Vitamin A 1505IU30%
Vitamin C 80.5mg98%
Calcium 230mg23%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.