Zucchini noodles are easy to make with a spiralizer or mandoline to create zoodles. Perfect for people on a gluten-free diet to enjoy a noodle dish. Delicious tossed in melted butter and garlic with freshly grated parmesan cheese.
Prep Time::35 mins
Cook Time::10 mins
Total Time::45 mins
Servings::4
Ingredients
6 zucchini
2 teaspoons salt
3 tablespoons butter
1 clove garlic, minced (Optional)
salt and black pepper to taste
¼ cup grated Parmesan cheese
Directions
Cut zucchini into thin, noodle-like strips (a spiralizer or mandoline works well for this). Toss with 2 teaspoons salt, and place in a colander to drain for 30 minutes.
Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
Heat butter in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.
KGora Cook’s Note
I usually use 4 zucchini and 2 summer squash for a colorful mix.
You can skip the boiling step if you prefer more of an al dente texture.