Ingredients:

  • 4 medium (about 2 lbs total) Zucchini
  • 1 teaspoon Kosher Salt (plus more for seasoning)
  • 3 tablespoons Extra Virgin Olive Oil
  • 4 cloves Garlic, finely minced
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1/4 teaspoon Red Pepper Flakes (Optional)
  • 1/4 cup chopped Fresh Parsley
  • 1/4 cup Freshly Grated Parmesan Cheese (plus extra for serving)
  • Freshly cracked Black Pepper to taste

Instructions:

  1. Trim the ends off the zucchini. Using a spiralizer, create noodles resembling spaghetti or fettuccine.
  2. De-Water the Zoodles: Place the raw noodles into a colander set over a bowl. Toss generously with 1 teaspoon of Kosher salt. Let them sit for 10–15 minutes to draw out excess water.
  3. Squeeze Dry: Gently gather handfuls of the salted zoodles and firmly squeeze out the liquid over the sink or bowl. Pat them lightly with a clean paper towel if needed. Set aside.
  4. Infuse the Oil: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté gently for 60–90 seconds until the garlic is fragrant—do not let it brown or burn.
  5. Quick Sauté: Increase the heat to medium-high. Add the dried zucchini noodles to the skillet. Toss constantly for only 2–3 minutes. The goal is to warm them through and slightly tenderize them, not cook them until floppy.
  6. Brighten and Finish: Remove the skillet from the heat immediately. Toss in the lemon juice, lemon zest, and fresh parsley. Toss everything vigorously to coat.
  7. Season and Serve: Stir in the grated Parmesan cheese and freshly cracked black pepper. Taste and adjust for salt if necessary. Serve immediately.