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Garlic Parmesan Zucchini Noodles

Garlic Parmesan Zucchini Noodles

Garlic parmesan zucchini noodles with toasted garlic butter and nutty parmesan in 15 minutes. Healthy low carb pasta.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini spiralized, about 4 cups
  • 1/2 tsp kosher salt for salting zoodles
  • 3 tbsp unsalted butter
  • 5 cloves garlic thinly sliced
  • 1/2 cup freshly grated parmesan plus more for serving
  • 1 tbsp lemon juice fresh
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 2 tbsp fresh parsley chopped

Method
 

  1. **Salt.** Toss spiralized zucchini with kosher salt in a colander and rest 10 minutes. Press out the liquid and pat dry between paper towels.
  2. **Toast.** Melt butter in a 12 inch skillet over medium heat until foamy. Add sliced garlic and cook 30 seconds until just golden, then immediately reduce heat to low.
  3. **Sear.** Raise heat to medium high and add zoodles. Toss with tongs for 90 seconds to 2 minutes until just tender but still snappy.
  4. **Finish.** Pull the pan off the heat. Add parmesan, lemon juice, black pepper, and red pepper flakes. Toss until the cheese coats every strand.
  5. **Serve.** Plate immediately and shower with parsley and extra parmesan. Eat right away while hot.

Notes

Use a spiralizer or buy pre spiraled zucchini for the fastest prep. Pick firm medium zucchini. Oversized zucchini have woody seedy centers. Salt the zoodles for 10 minutes and pat dry for the least watery dish.