*For this recipe, you will need a vegetable spiralizer or a julienne peeler


  • 4 medium zucchini
  • 1/4 C (1/2 stick) butter
  • 6 garlic cloves – minced
  • 1-1/2 C parmesan cheese – finely grated (do not use shredded)
  • salt & pepper – to taste
  • 1/4 tsp red chili flakes – optional


  1. Cut zucchini into spirals or noodle strands using a vegetable spiralizer or julienne peeler – set aside
  2. In a large pot over medium-high heat, melt butter
  3. Add garlic and cook until fragrant and translucent – do not let the garlic burn
  4. Add zucchini noodles and cook until tender – about 3 – 5 minutes (*see Notes below)
  5. Remove pan from heat – drain well
  6. Add parmesan and season generously with salt & pepper – to taste
  7. If using, add chili flakes


  1. Zucchini noodles cook really fast, so taste a strand was you cook them to decide how firm or “al-dente” you want the zucchini – be very careful not to overcook them or else they’ll become mush