Zucchini Noodles with Garlic, Butter & Parmesan

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  3 cloves, minced or 9g

• Parmesan cheese

  Low sodium

  ¾ cup, grated or 75g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chili

  No beans, canned entree

  0g

Directions

1. Cut zucchini into spirals or noodle strands using the vegetable spiralizer or julienne peeler. Set aside noodles.
2. Heat large pan on medium-high heat. Melt butter, then add garlic. Cook garlic until fragrant and translucent. Don't let the garlic burn.
3. 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.
4. Remove the pan from the heat, add parmesan cheese and season generously with salt and pepper to taste. Add chili flakes then serve warm.
5. (source: https://bestrecipebox.com/zucchini-noodles-garlic-butter/)