Garlic Parmesan Zoodles

1. Spiralize and drain. Spiralize the zucchini into noodles. (No need to peel unless you want a softer look. If your zucchini are huge, you can trim off the seedy core so the noodles stay firmer.) Add to a colander, toss with the kosher salt, and let sit for 10 minutes. Then blot very well with paper towels or a clean kitchen towel.

   Timing note: That 10 minutes is included in prep time, and it is mostly hands-off.

   

2. Start the sauce. Heat a large skillet over medium heat. Add the olive oil and butter. When the butter melts and starts to foam, add the garlic and red pepper flakes. Cook for 30 to 45 seconds, just until fragrant. If the garlic is sizzling aggressively, lower the heat. Garlic does not need a dramatic moment here, it just needs to smell incredible.

   

3. Cook the zoodles fast. Turn the heat up to medium-high. Add the blotted zoodles to the skillet. Toss with tongs and cook for 2 to 3 minutes, until crisp-tender. Keep them moving so they heat evenly and do not steam into softness.

   

4. Finish with lemon and cheese. Turn off the heat. If your pan is ripping hot, let it cool for about 30 seconds so the Parmesan melts instead of clumping. Add lemon juice, lemon zest, black pepper, and Parmesan. Toss until glossy and coated. Taste and adjust with more lemon, pepper, or a pinch of salt if needed.

5. Serve. Plate immediately and top with parsley and extra Parmesan. If adding cooked chicken or chickpeas, toss them in right at the end to warm through.

   Quick shrimp add-in: Season shrimp with a pinch of salt and pepper. Sear in the skillet with a little oil for 1 to 2 minutes per side, remove, then proceed with the recipe and toss the shrimp back in at the end.

   

Matt’s tiny trick: If your pan looks a little dry before serving, add 1 tablespoon of hot water and toss. It helps the Parmesan melt into a light sauce instead of turning clumpy.