Ingredients:

  • 2 medium zucchinis, spiralized (approx. 1 lb / 450g)
  • 1/2 tsp (3g) kosher salt
  • 2 tbsp (30ml) extra-virgin olive oil
  • 2 tbsp (28g) unsalted butter
  • 4 cloves garlic, minced (approx. 12g)
  • 1 medium lemon, zested and juiced (approx. 3 tbsp / 45ml juice)
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/4 tsp (1g) red pepper flakes
  • 2 tbsp (5g) fresh parsley, chopped

Instructions:

  1. Place the spiralized zucchini in a mesh strainer and toss with kosher salt. Let them sit for 5 minutes, then gently press with a paper towel to remove excess moisture.
  2. Heat the olive oil and butter in a large skillet over medium-high heat until the butter foams. Add the minced garlic and red pepper flakes, stirring constantly for 60 seconds until fragrant and pale gold.
  3. Increase heat to high and add the zoodles. Toss rapidly with tongs for 2–3 minutes until the noodles are just tender but still hold their shape.
  4. Stir in the lemon juice, lemon zest, and Parmesan cheese. Remove from heat immediately to prevent overcooking.
  5. Toss in the fresh parsley just before plating.