Ingredients:

  • 4 medium zucchini, spiralized
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1/2 tsp black pepper
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 tsp red pepper flakes

Instructions:

  1. Spiralize the zucchini into noodles and place them in a large bowl.
  2. Sprinkle with 1 tsp of salt, toss gently, and let the noodles sit for 10 minutes to draw out moisture.
  3. Use a clean kitchen towel or paper towels to firmly squeeze the zucchini until no more water releases.
  4. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  5. In the mixing bowl, toss the dried zoodles with olive oil, minced garlic, black pepper, and red pepper flakes.
  6. Evenly distribute the noodles on the baking sheet, ensuring they are not overcrowded.
  7. Bake for 10 minutes.
  8. Remove the pan and sprinkle the grated Parmesan evenly over the top.
  9. Return to the oven for another 5 minutes, or until the cheese is melted and the zucchini edges are mahogany-colored.