Ingredients:

  • 3 medium zucchinis (approx. 1.5 lbs / 680g), spiralized
  • 1/2 tsp (3g) Kosher salt
  • 3 tbsp (42g) Unsalted butter
  • 3 cloves (9g) Garlic, minced
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1/4 tsp (1g) Black pepper
  • 1 tbsp (15ml) Lemon juice

Instructions:

  1. Place your spiralized zoodles in a colander and toss them with 1/2 tsp salt. Note: This starts the water extraction process.
  2. Let them sit for 5 minutes, then firmly press and pat the zoodles dry with a clean kitchen towel or paper towels. until they feel damp but not dripping.
  3. Set a skillet to medium high heat and add 3 tbsp butter.
  4. Wait until the butter is melted and foaming, then add 3 cloves of minced garlic. Sauté for 60 seconds until the garlic smells fragrant but hasn't browned.
  5. Add the dried zoodles to the pan.
  6. Toss with tongs for 2-3 minutes until they look glossy and just start to soften.
  7. Remove the pan from the heat immediately. Note: The residual heat is enough to melt the cheese without overcooking the veg.
  8. Stir in 1/2 cup Parmesan cheese, 1/4 tsp black pepper, and 1 tbsp lemon juice.
  9. Toss rapidly until the cheese is melted and creamy.