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Zucchini Noodles and Butternut Squash in a Garlic-Lemon Sauce

Rated as 5 out of 5 Stars
1 made it  |  0 reviews   |  0 photos

"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 had 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. Enjoy!"
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59 m servings 581
Original recipe yields 2 servings


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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Arrange butternut squash into a single layer over the prepared pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
  3. Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes.
  4. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook and stir until zucchini is tender, about 4 minutes. Mix in baked squash and lemon juice until just combined. Top with Parmesan cheese.


  • Editor's Note:
  • Cut zucchini into noodles/ribbons/spirals using a spiralizer (fitted with the large shredding blade).

Nutrition Facts

Per Serving: 581 calories; 32.1 71.6 14.3 12 457 Full nutrition

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