Ingredients:

  • 4 Medium Courgettes (Zucchini)
  • 1 tsp Fine Sea Salt
  • 4 Tbsp Unsalted Butter
  • 2 Tbsp Extra Virgin Olive Oil
  • 6 cloves Garlic, minced
  • ½ tsp Red Pepper Flakes (optional)
  • Freshly Ground Black Pepper, to taste
  • ½ cup Parmesan Cheese, freshly grated, plus more for garnish
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Spiralize the courgettes (zucchini) into noodles using your preferred equipment. Trim off any excess moisture from the noodles.
  2. Place the zoodles in a colander and generously sprinkle them with 1 teaspoon of fine sea salt. Toss gently.
  3. Allow the zoodles to sit for 10 minutes. This step is crucial for drawing out a significant amount of water.
  4. After resting, use clean kitchen roll or a tea towel to firmly blot the zoodles dry, removing all surface moisture and excess salt.
  5. Heat a large skillet (12-inch recommended) over medium-high heat. Add the butter and olive oil. Once the butter is foaming, swirl to combine.
  6. Add the minced garlic and red pepper flakes (if using). Sauté for 30–60 seconds, stirring constantly. Do NOT let the garlic brown or burn, or the flavor will become bitter.
  7. Remove the pan from the direct heat and add a generous grind of black pepper.
  8. Increase the heat back to high. Tip the dried zucchini noodles directly into the hot pan.
  9. Using tongs, toss the zoodles in the garlic butter sauce for a maximum of 1–2 minutes. We are aiming for al dente—slightly warmed through but still with a nice bite.
  10. Remove the pan from the heat immediately. Sprinkle in the grated Parmesan cheese and half of the fresh parsley. Toss once more until the cheese begins to melt and coats the noodles lightly.
  11. Taste and adjust seasoning if necessary. Serve immediately, garnished with the remaining Parmesan and parsley.