Ingredients:

  • 3 large Zucchini (approx. 600 g), trimmed, unpeeled, spiralized
  • 1/2 tsp Kosher Salt (for sweating zoodles)
  • 3 Tbsp Unsalted Butter (divided: 2 Tbsp for sautéing, 1 Tbsp for finishing)
  • 1 tsp Extra Virgin Olive Oil
  • 4 large cloves Garlic, finely minced or grated
  • 1/4 cup Chicken or Vegetable Stock (low sodium preferred)
  • 2 Tbsp Heavy Cream (Optional)
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1/4 tsp Fresh Black Pepper
  • Pinch Red Pepper Flakes (Optional)
  • 2 Tbsp Fresh Parsley, finely chopped (for garnish)

Instructions:

  1. Spiralize: Transform the zucchini into noodles using your preferred equipment. Trim any very long strands.
  2. Sweat & Blot: Toss the zucchini noodles with the 1/2 tsp of salt. Allow them to sit in a colander for 5 minutes to draw out excess moisture.
  3. Dry Thoroughly: Gently blot the noodles completely dry using kitchen paper or a clean tea towel. This step is crucial for non-soggy results.
  4. Melt Fat: Heat 2 tablespoons of butter and the olive oil in a wide skillet over medium heat until the butter is foaming.
  5. Sauté Garlic: Add the minced garlic and optional red pepper flakes. Sauté gently for 60-90 seconds until fragrant. Do not allow the garlic to brown or burn.
  6. Deglaze and Reduce: Pour in the chicken or vegetable stock. Bring the mixture to a gentle simmer and let it reduce slightly for about 1 minute.
  7. Add Cream (If Using): Stir in the heavy cream (if using) and remove the pan from the direct heat for a moment.
  8. Toss the Zoodles: Add the dried zucchini noodles directly into the pan. Return to medium-high heat.
  9. Flash Cook: Using tongs, toss the noodles vigorously and continuously for only 60 to 90 seconds. The goal is to heat them through until just tender-crisp (al dente), not limp.
  10. Enrich: Remove the pan from the heat immediately. Stir in the remaining 1 tablespoon of cold butter, the freshly grated Parmesan cheese, and fresh black pepper.
  11. Emulsify: Toss quickly until the cheese and butter have melted, creating a rich, silky sauce that coats the zoodles evenly. Taste and adjust seasoning.
  12. Serve: Transfer immediately to bowls and garnish liberally with fresh parsley.