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–+ servings
A minimalist preparation yields maximum flavor for a versatile side dish that makes the most of fresh zucchini and summer squash. 

Garlic Parmesan Zucchini Noodles

5 from 1 vote
A minimalist preparation yields maximum flavor in this versatile side dish that makes the most of fresh zucchini and summer squash.
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Prep Time 10 minutes
Cook Time 5 minutes
Draining Time: 15 minutes
Total Time 30 minutes
Yield 4

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

  1. 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.
  2. 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.
  3. 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.
  4. Serve: Top with optional tomatoes, basil, and/or additional Parmesan cheese, and enjoy!

Notes

*No spiralizer? Store-bought zucchini noodles may be used instead. Or use a mandolin or a standard vegetable peeler to make wide noodles or ribbons (as further explained in Zucchini Noodles Made Easy).
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