Yields: 2-4 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients
For the Garlic-Herb Butter:
- 1/2 cup (1 stick) salted butter, softened
- 2 tablespoons chopped fresh parsley
- 1 tablespoon finely minced fresh rosemary
- 1 tablespoon finely minced fresh thyme
- 1-2 cloves garlic, minced
- Pinch of steak seasoning (optional, or use a blend of salt, pepper, and other herbs)
- Squeeze of lemon juice
For the Zoodles:
- 3-4 medium zucchini
- 1-2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup freshly grated Parmesan cheese
Equipment:
- Large skillet or wok
- Vegetable spiralizer (or a julienne peeler/mandoline for less traditional zoodles)
- Colander
- Paper towels
Instructions
Make the Garlic-Herb Butter:
- Combine ingredients: In a small bowl, combine the softened butter, chopped parsley, rosemary, thyme, garlic, steak seasoning (if using), and a squeeze of lemon juice. Mash with a fork until well blended.
- Chill: While you prepare the zoodles, place the garlic-herb butter in the refrigerator to firm up slightly (optional).
Prepare the Zoodles:
- Spiralize: Wash and trim the ends of the zucchini. Using a spiralizer, create zucchini noodles (“zoodles”). If you don’t have a spiralizer, use a julienne peeler or mandoline to create thin strips.
- Drain: Place the zoodles in a colander and sprinkle lightly with salt. Let sit for 10-15 minutes to release excess moisture. Then, pat the zoodles dry with paper towels.
Cook the Zoodles:
- Heat the skillet: Heat a large skillet or wok over medium-high heat. Add the olive oil.
- Sauté zoodles: Add the zoodles to the hot skillet and season with salt and pepper. Sauté for 2-3 minutes, or just until the zoodles become crisp-tender. Don’t overcook, as you want them to retain a bit of bite.
- Add butter and Parmesan: Remove the pan from heat. Add 2-3 tablespoons of the garlic-herb butter and toss to coat the zoodles. Stir in the grated Parmesan cheese. If needed, add more garlic-herb butter to taste.
Serve:
- Divide zoodles among plates and top with additional Parmesan cheese if desired. Serve immediately as a delicious and healthy side dish.
Tips:
- Don’t overcrowd the pan: Cook the zoodles in batches if necessary to prevent them from becoming soggy.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Variations: Experiment with different herbs, add a sprinkle of red pepper flakes for a touch of heat, or stir in some chopped cherry tomatoes for additional freshness.
Enjoy!
