Ingredients:

  • 1 lb zucchini, shredded or spiralized
  • 1/2 tsp kosher salt
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp lemon zest, freshly grated
  • 1/4 tsp cracked black pepper
  • 1/2 cup Parmesan cheese, finely shredded
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Toss the shredded zucchini with salt in a colander. Let it sit for 10 minutes, then gently press down with your hand to squeeze out the excess liquid. Note: This is the most important step for texture.
  2. Melt butter in a skillet over medium high heat until it begins to foam and smell nutty.
  3. Add the zucchini to the pan. Sauté for 3-5 minutes until the strands soften and develop golden brown edges. Do not stir too often or you'll release more water.
  4. Stir in the minced garlic and lemon zest.
  5. Sauté for 60 seconds until the garlic is fragrant but not brown, then turn off the heat immediately.
  6. Fold in the Parmesan cheese.
  7. Stir in the lemon juice and fresh parsley.
  8. Season with black pepper and serve immediately.