How to Make and Cook Zucchini Noodles

Name: How to Make and Cook Zucchini Noodles
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 3-4 medium zucchini (about 2 pounds total), firm and smooth; 2-3 tablespoons olive oil; 3-4 cloves garlic, minced; 1 teaspoon kosher salt, divided, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/4-1/2 teaspoon red pepper flakes, optional; 1-2 tablespoons fresh lemon juice; 1/4 cup grated Parmesan or pecorino, for serving (or nutritional yeast for dairy-free); 1 cup cherry tomatoes, halved; 1/2 cup fresh basil leaves, torn; 2 tablespoons butter, for a richer finish; 1/2 cup cooked chicken, shrimp, or tofu; 1/2-1 cup marinara sauce or pesto, for saucy zucchini noodles

fromemilykitchen.com emilykitchen.com/how-to-make-and-cook-zucchini-noodles

How to Make and Cook Zucchini Noodles gives you fresh, light, pasta-style zucchini strands with a tender bite and plenty of sauce-clinging texture, ready in about 20 to 25 minutes.

20 min

cook 5 min

American

Ingredients

Instructions

Wash and dry the zucchini well. Trim off both ends, then use a spiralizer, julienne peeler, or mandoline to cut the zucchini into long, noodle-like strands. If the strands are very long, cut them in half with kitchen scissors so they are easier to twirl.
Place the zucchini noodles in a colander set over the sink or a large bowl. Sprinkle with about 1/2 teaspoon of the kosher salt and toss gently. Let sit for 10 to 15 minutes so the salt can draw out excess moisture.
After resting, gently squeeze the zucchini noodles with your hands or press them in a clean kitchen towel to remove extra water without crushing them. Set aside.
While the noodles drain, mince the garlic and prepare any add-ins such as halving cherry tomatoes, tearing basil, or chopping cooked protein. Grate the Parmesan and cut the lemon so everything is ready before you start cooking.
Heat a large skillet over medium heat. Add the olive oil and warm until it shimmers. Add the minced garlic and red pepper flakes, if using, and cook, stirring constantly, for 30 seconds to 1 minute, just until fragrant and lightly golden at the edges.
Add the drained zucchini noodles to the skillet and toss with tongs to coat in the garlicky oil. Spread the noodles out in the pan and cook for 2 to 4 minutes, tossing every 30 seconds or so, until tender but still slightly firm in the center. Remove the skillet from the heat so they do not overcook.
Season the noodles with the remaining salt and the black pepper. Squeeze in the lemon juice and toss again. If using butter, add it now and let it melt into the noodles. Stir in cherry tomatoes, basil, or cooked protein if desired, then toss with Parmesan or nutritional yeast just before serving. Taste and adjust salt, pepper, or lemon.
For marinara zucchini noodles, warm the marinara in a separate small saucepan until it gently simmers, then add the cooked zucchini noodles and toss for 30 to 60 seconds off the heat to coat. For pesto zucchini noodles, keep the skillet off the heat and toss the warm noodles with pesto until coated, then finish with extra lemon and cheese if you like.