Ingredients:

  • 3 medium zucchinis (approx. 1.5 lbs / 680g)
  • ½ tsp sea salt
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • ½ tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, finely chopped
  • ½ cup grated Parmesan cheese

Instructions:

  1. Spiralize the zucchinis into long, thin strands.
  2. Place them in a colander, sprinkle with the sea salt, and toss gently. Note: This starts the water extraction process.
  3. Let them rest for 10 minutes until you see water pooling in the bottom of the colander.
  4. Pat dry with a clean kitchen towel, pressing firmly to remove as much liquid as possible.
  5. Heat the olive oil in the skillet over medium high heat until it shimmers and barely ripples.
  6. Add the minced garlic and red pepper flakes. Sauté for 1–2 minutes until the garlic is golden and smells fragrant.
  7. Increase heat to high and add the zoodles.
  8. Toss constantly for 2–3 minutes until the ribbons are glossy and just tender.
  9. Remove from heat immediately. Note: Leaving them on the heat will make them mushy.
  10. Stir in the lemon juice, chopped parsley, and Parmesan cheese, tossing until the sauce is velvety and evenly coated.