Ingredients
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4 medium zucchinis
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1 tablespoon olive oil
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2 garlic cloves, minced
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Salt and pepper, to taste
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Optional toppings: grated Parmesan, red pepper flakes, fresh herbs, lemon zest
Instructions
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Prep the zucchini: Wash and trim the ends. Use a spiralizer to create noodles. Pat dry with paper towels to remove excess moisture.
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Heat the pan: Add olive oil to a large skillet over medium heat.
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Add garlic: Sauté garlic for about 30 seconds until fragrant—don’t let it brown.
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Cook the noodles: Toss in the zucchini noodles. Sauté for 2-3 minutes, stirring occasionally. You want them tender but not soggy.
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Season: Add salt, pepper, and any desired toppings. Toss well to combine.
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Serve immediately: Zoodles are best fresh and hot.
Notes
Don’t overcook the noodles—90 seconds too long and you’re eating baby food. Always pat them dry before cooking to avoid a soggy mess.