zoodles recipe

Ingredients

• 1 large zucchini
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/4 cup heavy cream
• Juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Using a spiralizer, create zoodles from the zucchini. Reserve the zoodles in a bowl.
2. Heat olive oil in a large skillet over medium heat.
3. Add minced garlic and sauté for 30 seconds, until fragrant.
4. Pour in vegetable broth and bring to a simmer.
5. Reduce heat to low and stir in heavy cream and lemon juice.
6. Season with salt and pepper.
7. Add the zoodles to the skillet and toss to coat evenly. Cook for 3-5 minutes, or until the zoodles are tender-crisp.
8. Remove from heat and stir in Parmesan cheese.

Notes

• To prevent zoodles from sitting and becoming soggy, lightly salt them and let them sit for 15-20 minutes before cooking.
• Don't overcook the zoodles; they should retain a slight crunch.
• For a brighter flavor, add a pinch of red pepper flakes.
• Serve immediately for the best texture.
• Storage: Store leftover zoodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.