Zucchini Noodles With Garlic-Butter & Parmesan
Using a simple zucchini spiralizer or a vegetable julienne peeler, this simple meal is just requires a few ingredients. This is just a base recipe and can be adapted to any way that you want. Add some sausage, tomatoes or more vegetables to make it perfect fit for your family and menu. What ever you do, don't skimp out on the garlic. The flavor is amazing!
Servings: 2 servings
Calories: 283kcal
Ingredients
- 2 medium zucchini
- 2 Tablespoons (30 g) butter
- 3 large cloves garlic , minced (or to taste)
- 3/4 cup (75 g) parmesan cheese (approximately)
- kosher salt , to taste
- black pepper , to taste
- 1/4 teaspoon (1.25 ml) red chili flakes
Equipment
Instructions
- Cut zucchini into spirals or noodle strands using the vegetable spiralizer or julienne peeler. Set aside noodles.
- Heat large pan on medium-high heat. Melt butter, then add garlic. Cook garlic until fragrant and translucent, about 30 seconds. Don't let the garlic burn.Add zucchini noodles and cook until tender, about 3-5 minutes. Zucchini noodles cook really fast, so taste a strand as you cook and decide how firm or "al-dente" you want the zucchini. Don't overcook the zucchini noodles or else they'll become mush.
- Remove the pan from the heat, add parmesan cheese and season generously with salt and pepper to taste. Add chili flakes then serve warm.
Nutrition
Calories: 283kcal | Carbohydrates: 7g | Protein: 16g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 55mg | Sodium: 720mg | Potassium: 546mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1110IU | Vitamin C: 35.6mg | Calcium: 475mg | Iron: 1mg