Zucchini Noodles
These light and vibrant zucchini noodles tossed in garlic, olive oil, and fresh parmesan make a deliciously healthy alternative to traditional pasta.
Ingredients
- •4 medium zucchini, washed and trimmed
- •2 tablespoons extra virgin olive oil
- •3 cloves garlic, minced
- •1/4 teaspoon red pepper flakes
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1/2 cup grated parmesan cheese
- •2 tablespoons fresh basil, chopped
Instructions
- 1
Trim the ends off the zucchini and use a spiralizer, julienne peeler, or mandoline to cut them into long, noodle-like strands.
- 2
Transfer the zucchini noodles to a colander, sprinkle with a pinch of salt, and let them sit for 10 minutes to release excess moisture, then gently pat dry with paper towels.
- 3
Heat the extra virgin olive oil in a large skillet over medium-high heat.
- 4
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 30 to 60 seconds until fragrant, being careful not to burn the garlic.
- 5
Add the zucchini noodles to the skillet and toss continuously for 2 to 3 minutes just until they are heated through and slightly softened, avoiding overcooking to prevent them from becoming watery.
- 6
Remove the skillet from the heat, drain off any pooled liquid if necessary, and season with the remaining kosher salt and black pepper.
- 7
Stir in the grated parmesan cheese and fresh basil, tossing well to coat the noodles evenly.
- 8
Serve immediately while hot and vibrant.
💡 Chef tips
- Do not skip salting and draining the zucchini, as this crucial step prevents your noodles from becoming watery in the pan.
- For a dairy-free and strictly pareve version, omit the parmesan cheese and substitute with toasted pine nuts or nutritional yeast for savory depth.
- Zucchini noodles are best enjoyed immediately and do not freeze well, though raw spiralized zucchini can be stored in an airtight container with a paper towel in the fridge for up to 2 days.
✅ How it should turn out
The finished zucchini noodles should be tender-crisp with a vibrant green color, smelling garlicky and herbaceous, and tasting light yet savory with a rich cheesy finish.