Zoodles with Browned Butter & Mizithra Cheese [Recipe]

Turn your favorite Spaghetti Factory dish into a healthy, keto friendly dinner with zucchini noodles!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 252kcal
Author Tasha Metcalf



  • Spiralize or shred zucchini into noodle-like strands.
  • Spread zucchini over paper towels, lightly salt and let sit for 10-15 minutes.
  • Melt butter over medium heat, stirring frequently while swirling pan. Once it begins to bubble, watch for color changes: yellow to tan, and finally a golden brown. Remove from heat and transfer to a bowl once the golden brown color is reached.
  • Blot excess moisture out of zucchini noodles.
  • Coat a saute pan with a tablespoon of the browned butter. Saute the zucchini noodles over medium heat for 3-5 minutes.
  • Drizzle remaining browned butter over zucchini noodles and sprinkle Mizithra cheese on top. Toss to evenly coat and serve immediately.


Calories: 252kcal | Carbohydrates: 3g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 502mg | Potassium: 295mg | Fiber: 1g | Sugar: 2g | Vitamin A: 935IU | Vitamin C: 20.3mg | Calcium: 25mg | Iron: 0.4mg