Ingredients:

  • 3 medium zucchinis (approx. 1.5 lbs / 680g)
  • 1/2 tsp Kosher salt
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • salt and black pepper to taste

Instructions:

  1. Spiralize the whole zucchinis into long strands, avoiding the seedy center core to prevent mushiness.
  2. Toss the raw zoodles with salt in a colander and let them sit for 10 minutes to draw out excess moisture.
  3. Gently squeeze the noodles with your hands or a clean kitchen towel to remove released liquid, then pat dry with a paper towel.
  4. Heat olive oil in a large skillet over high heat until shimmering.
  5. Add sliced garlic and red pepper flakes and sauté for 30 seconds until fragrant.
  6. Toss in the zoodles and sauté for 2–3 minutes, tossing constantly.
  7. Remove from heat the moment the noodles turn a vibrant, glossy green to maintain an al dente texture.