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Zucchini Noodles with Sundried Tomato Herb Butter

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Get your spiralizer ready and serve up this healthy and crowd-pleasing zoodle dish.


½ cup of softened unsalted butter
¼ cup of julienne sun-dried tomatoes
2 tablespoons of chopped fresh basil
2 tablespoons of sliced chives
2 tablespoons of olive oil
½ small diced yellow onion
3 finely minced cloves of garlic
3 spiralized large zucchinis
4 spiralized large carrots
½ cup of vegetable stock
Kosher salt and fresh cracked pepper to taste
freshly grated parmesan cheese for garnish


In a medium-size bowl mix together the butter, sun-dried tomatoes, basil, chives, salt and pepper until combined and keep cool.

In a large saute pan on high heat with olive oil brown the onions and garlic, about 4 to 6 minutes.

Next, add in the zucchini and carrots and saute for 3 to 4 more minutes.

Add in the vegetable stock and cook for 2 minutes.

Finish by adding in the butter, salt and pepper and keep hot before serving.
Garnish with shredded cheese and serve.

Recipe created by Chef Billy Parisi  l  Click here to print this recipe

Zucchini Noodles with Sundried Tomato Herb Butter

Zucchini Noodles with Sundried Tomato Herb Butter

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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