Can I use a different type of yogurt?

Yes, you can use plain yogurt or even sour cream, but the flavor and consistency will be slightly different. Greek yogurt provides a thicker and tangier sauce.

What if I don't have fresh dill?

You can use dried dill, but fresh dill provides a much brighter flavor. Use about 1 teaspoon of dried dill for every tablespoon of fresh dill.

How do I prevent zucchini noodles from being watery?

Salting the zoodles and letting them sit in a colander helps draw out excess moisture. Squeezing them with a paper towel before adding the sauce is also crucial.

Can I add protein to this dish?

Absolutely! Grilled chicken, shrimp, or tofu would be excellent additions to this recipe. Add them after you've tossed the zoodles in the sauce.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses zucchini noodles instead of traditional pasta.

Can I make this sauce ahead of time?

Yes, you can make the sauce up to a day in advance and store it in the refrigerator. However, it's best to toss the sauce with the zoodles just before serving to prevent them from becoming watery.

Zucchini noodles

Name: Zucchini Noodles with Creamy Lemon Dill Sauce (Low Carb)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Keto-and-Low-Carb
Ingredients: 2 medium Zucchini; 1/2 cup Greek Yogurt (plain, non-fat); 2 tablespoons Lemon Juice; 2 tablespoons Grated Parmesan Cheese; 1 tablespoon Olive Oil; 1 clove Garlic (minced); 2 tablespoons Fresh Dill (chopped); to taste Salt; to taste Pepper

zucchini noodles with creamy lemon dill sauce (low carb)

By:

GuideMyRecipe

Published:

09 Sept 2025

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Personal Note
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I remember when I first tried zucchini noodles, or "zoodles" as some affectionately call them. Honestly? I was skeptical. Could a humble vegetable truly mimic the satisfaction of pasta? But after experimenting with various sauces and preparations, I was totally hooked. This Creamy Lemon Dill Sauce is my absolute favorite – it's bright, zesty, and perfectly coats the zoodles without feeling heavy. What's more its naturally low carb, meaning you can enjoy a satisfying meal without the carb coma afterwards. One evening, my friend Sarah, who's always on the lookout for lighter alternatives, came over. She couldn't believe how delicious and guilt-free this dish was! Give it a shot, you might surprise yourself, too! Also, my little dog, Max, absolutely loves the zucchini; I think he smells it when I bring it home, haha.

The beauty of this recipe lies in its simplicity. It comes together in under 20 minutes, making it ideal for busy weeknights when you crave something healthy and delicious. I’ve included tips on how to prevent your zoodles from becoming watery and how to adjust the sauce to your liking. Feel free to add other vegetables like cherry tomatoes or spinach for an extra nutritional boost. It's amazing how a simple dish can be so transformative, isn't it? Honestly, there is nothing better than a fresh zoodle dish. I think the lemon brings out the natural flavor of the zucchini, and the dill just enhances the flavor, but you can also use basil!

Required Equipments

Spiralizer
Colander
Mixing Bowl
Whisk

Zucchini Noodles with Creamy Lemon Dill Sauce (Low Carb): Frequently Asked Questions

Zucchini Noodles with Creamy Lemon Dill Sauce (Low Carb)

Spiralized zucchini transforms into a light, low-carb alternative to pasta, tossed in a luscious creamy lemon dill sauce. This dish is quick, flavorful, and perfect for a healthy weeknight meal.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

📖 Instructions

Prepare the zucchini: Wash the zucchini and trim off the ends. Use a spiralizer to create zucchini noodles (zoodles). If you don't have a spiralizer, you can use a vegetable peeler to create wide ribbons or julienne them with a knife. Place the zoodles in a colander set over a bowl and sprinkle with a pinch of salt. This helps draw out excess moisture. Let them sit for about 10-15 minutes while you prepare the sauce. Squeeze out any excess moisture with a paper towel.
Make the sauce: In a medium bowl, whisk together the Greek yogurt, lemon juice, grated parmesan cheese, olive oil, minced garlic, chopped fresh dill, salt, and pepper. Taste and adjust seasonings as needed. The sauce should be creamy and tangy with a hint of garlic and dill.
Combine zoodles and sauce: Add the squeezed zoodles to the bowl with the sauce. Gently toss to coat evenly. Ensure every strand is covered in that luscious sauce! I always like to taste it at this point and add an extra pinch of salt or a squeeze of lemon, if it needs it.
Serve immediately: Divide the zucchini noodles among plates. Garnish with extra fresh dill and a sprinkle of parmesan cheese, if desired. Serve immediately for the best texture. If the zoodles sit for too long, they can become watery. My favorite parm is from the local italian deli.

📝 Notes

For a vegan option, substitute the Greek yogurt with a plant-based yogurt alternative and the parmesan cheese with nutritional yeast.
Add cherry tomatoes or spinach for extra nutrients and flavor.