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Zucchini Noodles with Sundried Tomato Herb Butter

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

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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