⏳ Yield & Time

Yield: 2 servings

Preparation Time: 2 minutes

Cook Time: 3 minutes

Total Time: 5 minutes

🍽 Ingredients

• 1 medium Zucchini
• 2 tablespoons Butter
• 2 cloves Garlic
• 1 Lemon
• to taste Salt
• to taste Black pepper

📖 Instructions

1. First things first, prep your zoodles! If using a spiralizer, follow the manufacturer's instructions to create zoodles from your zucchini. If you're using a vegetable peeler, create long, thin ribbons of zucchini. It might take a little longer, but it’s a great arm workout!
2. Next, get your sauce going! In a large skillet, melt 2 tablespoons of butter over medium heat. Once melted, add 2-3 minced garlic cloves. Cook for about 30 seconds, or until fragrant – don't let it burn or you’ll get that harsh, bitter taste we all hate. We’re aiming for delicious, not disastrous!
3. Now, add the lemon juice! Stir in the juice of 1 lemon. Remember, fresh is always best. For a more intense lemony flavour, use a little extra juice. Don’t be shy, squeeze it all!
4. Now for the zoodles! Add your zoodles to the skillet and toss to coat them evenly with the lemon-garlic butter sauce. Cook for 2-3 minutes, or until they're tender-crisp. You don't want them to become mushy, so keep a close eye on them.
5. Almost there! Season with salt and freshly ground black pepper to taste. This is where you add your own personal touch! If you're feeling adventurous, consider a pinch of red pepper flakes for a kick!
6. Serve immediately and enjoy! Garnish with fresh parsley or basil, if desired. I like to add a little extra lemon zest on top too. A good sprinkle of parmesan cheese works wonders too!

📝 Notes

• For extra flavor, add a pinch of red pepper flakes.
• Feel free to add other herbs or spices, such as oregano or thyme.
• If your zoodles are a bit dry after cooking, add a splash of pasta water to adjust the consistency.
• Oops, forgot to mention the parsley. Don't forget the parsley!