Ingredients:

  • 3 medium zucchinis (approx. 1.5 lbs / 680g)
  • 1/2 tsp (3g) Kosher salt
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 tbsp (14g) Unsalted butter
  • 3 cloves (9g) Garlic, minced
  • 1/4 tsp (1.5g) Cracked black pepper

Instructions:

  1. Trim the ends off the zucchinis and use a spiralizer or julienne peeler to create long, thin strands.
  2. Place the noodles in a colander and toss with the Kosher salt.
  3. Let the noodles sit for 10 minutes to draw out excess moisture.
  4. Pat the noodles firmly with paper towels until they are damp, not dripping.
  5. Place a skillet over medium-high heat and add the olive oil and butter.
  6. Once the butter is foamy and the garlic becomes fragrant (about 30-60 seconds), add the zucchini noodles.
  7. Toss constantly for 2-3 minutes until the noodles turn a bright, vibrant green.
  8. Remove from heat the moment they soften slightly but still retain a snap.
  9. Season with cracked black pepper and transfer immediately to bowls to stop the cooking process.