Ingredients:

  • 2 medium zucchini (approx. 450g)
  • 1/2 tsp (3g) kosher salt
  • 2 tbsp (28g) unsalted butter
  • 3 cloves (9g) garlic, minced
  • 1/4 tsp (1.5g) cracked black pepper
  • 1/4 cup (25g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Spiralize the zucchini into long, curly ribbons using a spiralizer or julienne peeler.
  2. Place the zucchini noodles in a colander, sprinkle with 1/2 tsp salt, and toss gently. Let them sit for 10 minutes to sweat out excess moisture.
  3. Rinse the salt off the noodles with cold water and pat them dry with a clean kitchen towel.
  4. Place a large skillet over medium-high heat. Add the butter and melt until it begins to foam.
  5. Stir in the minced garlic and sauté for 30–60 seconds until fragrant but not browned.
  6. Add the zucchini noodles to the pan. Using tongs, toss constantly for 2–3 minutes until heated through and slightly softened, but still firm.
  7. Remove the pan from the heat immediately. Stir in the lemon juice and cracked black pepper.
  8. Fold in the grated Parmesan cheese until it melts into a light, velvety glaze.