Ingredients:

  • 2 medium zucchinis (approx. 1 lb / 450g)
  • 1/2 tsp (3g) sea salt
  • 1 tbsp (15ml) extra virgin olive oil
  • 3 cloves (9g) garlic, thinly sliced
  • 1/2 tsp (2g) cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) freshly grated Parmesan cheese
  • 1 tbsp (4g) chopped fresh parsley

Instructions:

  1. Spiralize the zucchini, stopping when you reach the seedy core. Place the noodles in a colander and toss with sea salt. Let them sit for 10 minutes to draw out moisture.
  2. Transfer the salted noodles to a clean kitchen towel. Gently gather the fabric and squeeze firmly to expel excess liquid.
  3. Heat olive oil in a skillet over medium-high heat. Add sliced garlic and sauté for 30–60 seconds until fragrant.
  4. Toss in the zucchini noodles and sauté for 2–3 minutes, tossing frequently, until vibrant green and just starting to soften.
  5. Remove from heat immediately. Stir in lemon juice, black pepper, and parsley. Top with Parmesan cheese.