Cacio e Pepe Zoodles are a quick and easy, low carb spin on an Italian classic! Buttery zucchini noodles are tossed with freshly grated cheese and loads of pepper for the perfect keto-friendly meal!

A few years ago we visited Italy and it was just as magical as you might imagine. While there is nothing low carb or keto-friendly about traditional Italian cuisine, I have found myself making a low carb version of one of my favorite Italian dishes, Cacio e Pepe.

If you aren’t familiar with this dish, Cacio e Pepe translates to cheese and pepper. Traditionally warm al dente pasta is tossed with olive oil, Parmigiana Regiano, Pecorino Romano, and freshly cracked pepper. It is a simple, yet incredibly satisfying dish.

Ingredients for Cheesy Zoodles

As always, this is a quick overview of the ingredients you will need for this recipe. To get the complete recipe and instructions just keep scrolling.

Zucchini Noodles: also called zoodles. This is simply zucchini cut into noodle shape with a spiralizer. You can find pre-preprepared zucchini noodles in the freezer section, I suggest fresh over frozen for the best results in this recipe.
Butter: I use salted butter for this recipe, but unsalted works too.
Pecorino Romano and Parmesan Cheese: you can sub parmesan for the pecorino if you wish.
Salt and Black Pepper: freshly cracked pepper is best in this recipe.

Can I use Parmesan for Cacio e Pepe Zoodles?

In short, the answer is yes. You can use only parmesan instead of a combination of pecorino Romano and parmesan. Both of these cheeses are hard cheeses and have a similar taste. The main difference is that parmesan comes from cow milk and pecorino comes from sheep’s milk.

Though the cheeses have a similar flavor, they have subtle differences and are great when paired together. If you do not have access to pecorino, parmesan will do.

How do you make Cheesy Zoodles?

This is such an easy low carb, vegetarian dish. You can serve this as a main meal and it will serve 2, or 4 as a smaller side dish. Just follow these easy steps:

Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté 2-3 minutes until al dente (tender, but not mushy)
Remove the noodles from the skillet. Add the butter to the skillet and melt completely. Add the zoodles back to the skillet and toss with both cheeses, salt and pepper.

How many carbs are in Cheesy Zucchini Noodles?

This recipe serves two as a main dish and comes to just 2 net carbs! You can add grilled chicken or salmon if you’d like to add some protein to the dish or enjoy it as a light vegetarian meal!

Other Zucchini Recipes

Zucchini is a keto staple! It is hugely versatile and naturally low in carbs. It is great as a pasta sub, like we used in this recipe, but is also great for appetizers, breakfast and even dessert recipes! These are some of my favorite low carb zucchini recipes:

Yield: 2 main dish, or 4 side dish

Cacio e Pepe Zoodles

Name: Cacio e Pepe Zoodles
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 2
Cuisine: Keto
Ingredients: 2 medium zucchini, spiralized; 1 tablespoon extra virgin olive oil; 1 tablespoon butter; 1/2 cup shredded parmesan; 1/4 cup shredded pecorino romano; salt and freshly cracked black pepper to taste

Prep Time 5 minutes

Cook Time 3 minutes

Total Time 8 minutes

Ingredients

2 medium zucchini, spiralized
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 cup shredded parmesan
1/4 cup shredded pecorino romano
salt and freshly cracked black pepper to taste

Instructions

Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the zucchini noodles and saute 2-3 minutes until al dente (tender, but not mushy)
Remove the noodles from the skillet. Add the butter to the skillet and melt completely. Add the zoodles back to the skillet and toss with both cheeses, salt and pepper.
Serve immediately.