These zucchini noodles come out great every time! They’re great with any pasta sauce, tossed in pesto or just as a side dish. If you’ve tried making these and ended up with mushy vegetables you’ll love this! This page contains affiliate links. If you use these links to buy something I may earn a commission. This does not result in any additional cost to you.
Ingredients
- 1-2 Fresh zucchini squash per serving
- Course salt
- 1-2 Garlic cloves, crushed
- Olive oil for cooking
- Crushed red pepper flakes
Trim the end of the zucchini and cut into noodles using a spiralizer or vegetable peeler.
Place the zucchini noodles in a colander and the colander into a bowl. Salt generously with course salt and mix to combine.
Allow the zucchini to rest 20-30 minutes. You’ll see that a lot of moisture was released.
Rinse thoroughly to remove the salt. Drain thoroughly. Pat dry with towels do that you gave completely dry noodles.
At the time of serving heat a large pan to medium high with a drizzle of olive oil. Add the garlic and zucchini and stir to coat. Sprinkle in the pepper flakes. This only needs a few minutes of cooking.
