Ingredients
- 2 medium zucchini
- 2 Tablespoons butter
- 3 large cloves garlic , minced (or to taste)
- 3/4 cup parmesan cheese (approximately)
- kosher salt or sea salt, to taste
- black pepper , to taste
- 1/4 teaspoon red chili flakes
Directions
- Cut zucchini into spirals or noodle strands using the vegetable spiralizer or julienne peeler. Set aside noodles.
- 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 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. Don't overcook the zucchini noodles or else they'll become mush.
- Remove the pan from the heat, add parmesan cheese and season generously with salt and pepper to taste. Add chili flakes then serve warm.
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