Ingredients:

  • 4 medium zucchini (approx. 2 lbs / 900g)
  • 1 tsp kosher salt
  • 3 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 5 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Spiralize the zucchini into long, thin strands. Place them in a colander, sprinkle with 1 tsp of kosher salt, and toss gently. Let them sit for 10 minutes to draw out moisture.
  2. Using a clean towel or paper towels, pat the zucchini noodles firmly until they are dry to the touch.
  3. Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is foamy, add minced garlic and red pepper flakes; stir constantly for 60–90 seconds until golden-brown.
  4. Increase heat to high and add the dried zucchini noodles to the pan. Toss rapidly for 2–3 minutes until heated through but still retaining a snap (al dente).
  5. Remove the skillet from heat immediately. Sprinkle with Parmesan cheese and black pepper, tossing to create a creamy glaze. Drizzle with lemon juice before serving.