Ingredients:

  • 3 medium zucchinis (approx 1.5 lbs / 680g)
  • 1 tsp (6g) Kosher salt
  • 4 tbsp (56g) Unsalted butter
  • 4 cloves (20g) Garlic, minced
  • 1/2 cup (120ml) Heavy cream
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1/4 tsp (1.5g) Red pepper flakes
  • 2 tbsp (8g) Fresh parsley, chopped
  • 1/2 tsp (3g) Black pepper

Instructions:

  1. Spiralize the zucchinis into noodles using a spiralizer or julienne peeler.
  2. Place noodles in a colander, sprinkle with 1 tsp Kosher salt, and toss well. Let them sit for 15 minutes to draw out excess moisture.
  3. Gently pat the noodles with paper towels until they are damp, not dripping.
  4. Heat butter in a 12-inch skillet over medium-high heat until it begins to foam.
  5. Add minced garlic and red pepper flakes; stir for 60 seconds until fragrant and pale gold.
  6. Increase heat to high and add zoodles. Toss constantly with tongs for 2–3 minutes until tender-crisp.
  7. Lower heat to medium and stir in heavy cream and Parmesan cheese. Toss until the sauce is thickened and glossy.
  8. Remove from heat immediately and fold in fresh parsley and black pepper.