A minimalist preparation yields maximum flavor in this versatile side dish that makes the most of fresh zucchini and summer squash.
Zoodles. Zucchini Noodles. Summer squash pasta?
Whatever you call them, these colorful strands are a fun way to mix up your pasta routine. Zucchini noodles can also be a welcome alternative to go-to side dishes like potatoes, rice, and orzo.
The following recipe requires minimal ingredients yet lends excellent flavor to the mild-tasting vegetable. The flavors, however, are basic enough for the noodles to complement a wide range of cuisines.
For a restaurant-worthy presentation, I like to serve the garlic Parmesan zucchini noodles as a base for fish and chicken, as in this summery recipe for Bruschetta Chicken or this speedy Prosciutto Wrapped Pan Seared Fish.
A few key tips will ensure your noodles are the best they can be.
The draining step is key. Without it, moisture from the zucchini will seep out and make the final dish watery. (Zucchinis are 94% water!) Removing the excess moisture prior to cooking will also ensure any leftovers retain their flavor and texture.
The draining step is hands off, and once done, the noodles cook in a flash.
What is the best size zucchini to use? I like medium size zucchini for a couple of reasons. First, bigger zucchinis are easier to spiralize, but really big means more moisture, which we ultimately want to get rid of.
Helpful buying tip: Look for zucchini that are straight, and curved ones are more difficult to spiralize.
Prep-ahead tip: You can spiralize your zucchini two to three days in advance. Simply line a large plastic or glass storage container with a paper towel or two, add the zucchini noodles, cover, and refrigerate. Wait to do the salting and draining until ready to cook.
No spiralizer? No worries. A mandolin or julienne peeler may be used, but a standard vegetable peeler can also be used for ribbon-like noodles that taste just as good. See this post for Zucchini Noodles Made Easy for a visual and additional details.
Shortcut: You may absolutely use store-bought zucchini noodles. Look for them in the refrigerated produce section and check for a packaging date not more than one or two days old.
Mix it up: We call them zucchini noodles, but summer squash works well for this recipe too. I often include summer squash for the pretty mix of colors.
The noodles can get REALLY long! Depending on zucchini size, the noodles can be VERY long. Of course, this can be lots of fun for kids, but to make them less unwieldy, I often give the noodles a few snips with my kitchen shears.
How to serve zucchini noodles?
- As an alternative to pasta, with your favorite meat or marinara sauce (like Speedy Cherry Tomato Sauce or Slow Cooker Spaghetti Sauce)
- In lieu of rice, orzo, or potatoes
- As a fancy base for recipes like Bruschetta Chicken or pan-seared or grilled shrimp, fish, and crab cakes
- For a different flavor spin, you can stir a spoonful or two of pesto into the zucchini noodles as you are about to remove them from the heat
- Though delightful as is, for colorful appeal, I like to top the zucchini noodles with a handful of halved cherry or grape tomatoes and fresh basil when I have them on hand
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Garlic Parmesan Zucchini Noodles
Ingredients
- 1¾ – 2 pounds (3-4 medium) zucchini and/or summer squash*
- Kosher salt
- 1 tablespoon each olive oil and butter
- 1 tablespoon minced garlic (3-4 cloves)
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup (27g) grated Parmesan cheese
- Optional for serving: fresh basil, a handful of halved cherry or grape tomatoes, additional Parmesan cheese
Instructions
- Prepare the zucchini noodles: (If using prepared zucchini noodles, skip this step.) Trim and spiralize the zucchini. (See notes section for doing this without a spiralizer) Helpful hint: The noodles can be very long. If desired, cut the spiralized zucchini so the longest strands are about the length of spaghetti.
- Drain the noodles: Place the zucchini noodles in a colander, and sprinkle with ¾ teaspoon kosher salt, tossing to evenly distribute. Let the noodles sit for at least 15 minutes; I aim for 20-30, but up to an hour or so is fine. At this point, I place the noodles in a tea towel and wring them out as I do with spinach. You’ll get a lot of drainage; this is good. Paper towels can be used in a pinch, but a sturdy tea towel works better.
- Cook the zucchini noodles: Add the olive oil and butter to a 12-inch skillet set over medium heat. When the butter is melted, swirl the pan to combine and then add the garlic and red pepper flakes. Cook for 30-60 seconds or until the garlic is fragrant but not brown. Add the zucchini noodles and spread them evenly over the pan. Sprinkle with the Parmesan. Let the noodles sear for a minute, and then toss the noodles with pasta tongs and sear for another minute. Two to three minutes total is all you need. The noodles should be hot but still have a bit of crunch – cooking longer can result in mushy noodles. Remove from the heat. Taste for seasoning, adding salt to taste and an extra pinch of red pepper flakes (or black pepper) as desired.
- Serve: Top with optional tomatoes, basil, and/or additional Parmesan cheese, and enjoy!
Leave a Reply