Ingredients:

  • 2 medium zucchinis (approx. 500g), spiralized
  • ½ tsp (3g) kosher salt
  • 2 tbsp (28g) unsalted butter
  • 4 cloves (12g) garlic, minced
  • ½ cup (120ml) heavy cream
  • ½ cup (50g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh parsley, chopped
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Spiralize the zucchini into ribbons. Place them in a colander, sprinkle with salt, and let them sit for 10 minutes. Gently pat them dry with a paper towel to remove excess moisture.
  2. Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and pale gold.
  3. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, whisking constantly until the cheese has melted and the sauce has thickened and become glossy.
  4. Increase heat to medium-high and add the zoodles. Use tongs to toss the ribbons in the sauce for 2-3 minutes until heated through but still al dente.
  5. Remove from heat and stir in the fresh parsley and lemon juice immediately before serving.