Spiralize the zucchini. Trim the ends and use a spiralizer to make noodles. If you don’t have one, use a julienne peeler or buy pre-spiralized zucchini. Lay the zoodles on paper towels and lightly salt them to draw out moisture while you prep the sauce.

Warm the aromatics. Heat olive oil in a large skillet over medium heat. Add the garlic and cook for 30–45 seconds until fragrant. Avoid browning the garlic to keep the sauce smooth and sweet.

Build the sauce base. Pour in the broth and bring it to a gentle simmer. Whisk in the softened cream cheese until it melts and looks silky.

Add yogurt and Parmesan. Reduce the heat to low. Whisk in the Greek yogurt and grated Parmesan until the sauce is creamy. Keep the heat gentle so the yogurt doesn’t curdle. Add a pinch of nutmeg, salt, and pepper. If you like, stir in a teaspoon of lemon juice to brighten the flavors.

Taste and adjust. If the sauce is too thick, add a splash more broth. If it’s too thin, simmer for a minute to reduce. Season to taste with salt, pepper, and red pepper flakes if using.

Blot the zoodles. Pat the salted zucchini with paper towels to remove excess moisture. This step helps prevent a watery sauce later.

Warm the zoodles. Add the zucchini noodles to the skillet and toss gently in the sauce for 1–2 minutes. You’re just warming them through, not fully cooking. Overcooking will make them soggy.

Finish and serve. Remove from heat. Top with extra Parmesan and chopped parsley. Serve immediately with lemon wedges on the side if you want extra brightness.