It’s true. The crunch you get from a well cooked zucchini noodle creates a texture that spaghetti noodles just won’t match. And when I cook my spaghetti sauce, I still cook spaghetti noodles for the kids, but for myself, I’ll put the spaghetti sauce right on top of the zucchini.
Ingredients:
- 4 medium zucchini
- 3 Tablespoons (30g) butter
- 3 large cloves garlic, minced (or to taste)
- about 1/4 cup (180ml) parmesan cheese
- kosher or sea salt, to taste
- pepper, to taste
Full Video Tutorial
Preparation:
- Shred or spiralize the zucchini.
- Heat large pan on medium-high heat. Melt butter, then add garlic. Cook garlic until fragrant and translucent. Don’t let the garlic burn.
- Add zucchini noodles and season generously with salt and pepper to taste. 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. My rule of thumb is once you start seeing the juice puddling in the pan, it’s time to remove it from the heat. Don’t overcook the zucchini noodles or else they’ll become mush.
- Remove the pan from the heat, add parmesan cheese.
Kitchen Items used in this recipe
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| Spiralife Spiralizer | SENZER Gravity Electric Salt and Pepper Grinder Set |
