Ingredients:

  • 2 medium zucchini (approx. 1 lb)
  • 0.5 tsp sea salt
  • 1 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 3 cloves fresh garlic, thinly sliced
  • 0.25 tsp red pepper flakes
  • 0.25 cup Parmesan cheese, freshly grated
  • 1 tsp fresh lemon juice
  • 0.125 tsp black pepper
  • 2 tbsp fresh basil or parsley, chiffonade

Instructions:

  1. Spiralize the zucchini into medium-thickness strands. Place them in a colander set over a bowl and sprinkle with 1/2 tsp sea salt. Toss gently and let sit for 10 minutes to extract excess moisture.
  2. After 10 minutes, use a clean kitchen towel or paper towels to gently pat the noodles dry. Do not squeeze aggressively, just wick away the surface moisture.
  3. Heat the olive oil and butter in a large 12-inch non-stick skillet over medium-high heat until the butter is melted and foaming.
  4. Add the sliced garlic and red pepper flakes to the skillet. Sauté for about 30-60 seconds until the garlic is fragrant and just beginning to turn golden (do not brown).
  5. Increase the heat to high. Add the zucchini noodles to the pan, spreading them out to maximize surface contact. Flash-sear for 2-3 minutes, tossing frequently with tongs until just tender but still firm.
  6. Remove the pan from the heat. Sprinkle with the grated Parmesan cheese, lemon juice, and black pepper. Toss well until the cheese creates a light emulsion with the fats. Garnish with fresh herbs and serve immediately.