Ingredients:

  • 3 medium zucchini, ends trimmed (approx. 1.5 lbs / 680g)
  • 1 tsp kosher salt
  • 2 tbsp unsalted butter
  • 3 cloves garlic, thinly sliced
  • 1/2 lemon, freshly juiced
  • 1/4 cup fresh parsley, chopped
  • 1/4 tsp red pepper flakes

Instructions:

  1. Wash and dry the zucchini. Trim about 1/2 inch off each end to ensure a flat surface for the processor disc.
  2. Process the zucchini into noodles using the spiralizing or slicing disc on the LOW speed setting. Transfer noodles to a colander and toss with kosher salt; let them sweat for 10 minutes to remove excess moisture.
  3. Heat butter in a large non-stick skillet or wok over medium-high heat until shimmering.
  4. Add sliced garlic and red pepper flakes, sautéing for 60 seconds until fragrant and pale gold.
  5. Toss in the zucchini noodles and sauté for 2–3 minutes.
  6. Stir in the lemon juice and chopped parsley immediately before removing from heat.