Basic Zucchini Noodles
As an Italian we grew up with zucchini in almost any dish. From scrambled eggs and zucchini, zucchini bread, sautéed or even roasted. Now I just love zucchini noodles. They are great with just garlic, EVOO, salt and pepper or with your favorite sauce! Any way you enjoy zucchini noodles it will be amazing!
#zucchini
Ingredients
- 2-4 zucchini, spirilized or vegetable peeler to thinly slice
- Olive oil
- 2 cloves garlic, minced
- Kosher salt
- Freshly ground pepper
Directions
Rinse and pat dry the zucchini then cut off both ends. Spiralize or use a vegetable peeler to create your thin zucchini noodles (or wide noodles). Place in a colander and season with salt. Use tongs or your hands to toss around to coat all noodles with salt. (for every medium zucchini add 1 teaspoon of salt). Cover with a paper towel or kitchen towel and let rest for15-20 minutes. (This will also the removal of excess water)
Heat a large sauté pan over medium-high heat. Add in 1-2 tablespoons of oil and let it get very hot. Reduce heat to medium then add in garlic and zucchini noodles. Let sit for a minute then carefully toss around until desired doneness. Taste noodles.
Season with salt and pepper and any other herbs or spices.