Ingredients:

  • 4 medium zucchinis (approx. 2 lbs / 900g)
  • 1/2 tsp (3g) Kosher salt
  • 3 tbsp (42g) Unsalted butter
  • 4 cloves (20g) Garlic, minced
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 2 tbsp (8g) Fresh parsley, chopped
  • 1/4 tsp (1g) Red pepper flakes
  • 1/2 tsp (3g) Black pepper

Instructions:

  1. Spiralize the zucchinis into noodles. Place them in a colander and sprinkle with salt. Let them sit for 10 minutes to draw out excess water, then gently press with a kitchen towel to absorb remaining moisture.
  2. Place a skillet over medium heat. Melt the butter until foaming, then stir in minced garlic and red pepper flakes. Sauté for 60-90 seconds until fragrant and pale golden.
  3. Increase heat to medium-high. Add the dried zoodles to the pan and toss quickly with tongs for 2–3 minutes until al dente.
  4. Remove skillet from heat. Rapidly toss in grated Parmesan and black pepper until melted and creamy. Fold in fresh parsley and serve immediately.