Zucchini Noodles with Butter and Parmesan
- christascott097
- Jun 29, 2018
- 1 min read
An easy, low carb zucchini noodles recipe that closely mimics the experience of eating real pasta. The cheesy, garlicky strands are unbelievably good! You can get your zucchini noodles at the Market! Just stop by Interbrook Ridge Farm's stand, or Mallow Farm's stand and ask for "Zasta" or "Zoodles"! Yum!
Zucchini Noodles Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 servings
Calories 185 kcal
2 medium zucchinis,
2 tablespoons unsalted butter
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
4 tablespoons grated Parmesan
1. Using a sharp chef's knife, slice each zucchini lengthwise into very thin slices, as thin as you can. Slice each of
those slices into thin, noodle-like strands. Don't worry about it if your slices aren't even. Or if you have access to one, use a spiralizer.
2. Alternatively, make your life easy and buy packaged zucchini noodles at the Atchison Farmers Market! There are at least two vendors who sell zucchini pasta (Zasta) or noodles (Zoodles).
3. Heat the butter in a large skillet over medium-high heat. When melted and foamy, add the zucchini noodles.
Cook, stirring often, until just tender, about 5 minutes. Add the garlic and cook, stirring, 1 more minute. Turn
heat off.
4. To the cooked zucchini noodles in the skillet, add the salt, pepper, pepper flakes and Parmesan. Mix and serve.
