Ingredients:

  • 4 medium zucchini (680g)
  • ½ tsp Kosher salt (3g)
  • 2 tbsp Extra virgin olive oil (30ml)
  • 4 cloves Garlic, thinly sliced (12g)
  • ½ tsp Red pepper flakes (1g)
  • 1 tbsp Unsalted butter (15g)
  • ¼ cup Fresh Italian parsley, chopped (10g)
  • ⅓ cup Freshly grated Parmesan cheese (30g)
  • ½ lemon (15ml) Freshly squeezed juice

Instructions:

  1. Spiralize the zucchini into long, consistent strands. Place them in a colander, sprinkle with salt, and toss gently. Note: This starts the water extraction process.
  2. Let the salted strands sit for 10 minutes.
  3. Use a kitchen towel to firmly press down on the noodles, absorbing as much liquid as possible until the strands feel tacky, not wet.
  4. Heat the olive oil and butter in a wide skillet over medium high heat until the butter is foamy and shimmering.
  5. Add the sliced garlic and red pepper flakes, sautéing for 30–60 seconds until the garlic is fragrant and pale gold.
  6. Toss in the zucchini noodles. Using tongs, stir fry for only 2–3 minutes.
  7. Continue cooking until the noodles become translucent and slightly softened, but still offer a slight snap when bitten.
  8. Remove the pan from the heat immediately.
  9. Stir in the lemon juice, chopped parsley, and Parmesan cheese. Note: The residual heat melts the cheese into a velvety coating without overcooking the veg.