Zucchini Noodles

Ingredients:

• 4 medium zucchinis (about 1.5 pounds/680g total)
• 2 tablespoons (30ml) extra virgin olive oil
• 2 cloves garlic (10g), minced
• 1/2 teaspoon (3g) red pepper flakes
• 1/2 cup (120ml) cherry tomatoes, halved
• 1/4 cup (30g) freshly grated Parmesan cheese
• 1 tablespoon (15ml) fresh lemon juice
• 1/4 cup (8g) fresh basil leaves, chopped
• Salt and freshly ground black pepper to taste
• Pine nuts (optional) for garnish

Instructions:

1. Wash and dry the zucchinis. Cut off the ends and spiralize them into noodles using a spiralizer.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until the garlic is fragrant, about 1 minute.
3. Add the cherry tomatoes to the skillet and cook until they start to soften, about 2-3 minutes.
4. Increase the heat to medium-high and add the zucchini noodles to the skillet. Toss gently to combine with the garlic and tomatoes.
5. Cook the zucchini noodles for 3-4 minutes, stirring occasionally, until they are tender but still have a bit of crunch.
6. Remove the skillet from heat and add the Parmesan cheese, tossing to evenly coat the noodles.
7. Drizzle with lemon juice and season with salt and freshly ground black pepper to taste.
8. Garnish with fresh basil leaves and pine nuts if using.
9. Serve immediately, either as a main dish or as a side.

Notes:

For best results, serve the zucchini noodles immediately to prevent them from becoming too watery. This dish pairs well with grilled chicken or shrimp for added protein. Store any leftovers in an airtight container in the refrigerator for up to 2 days; however, zucchini noodles are best enjoyed fresh. You can also add a splash of white wine to the skillet along with the tomatoes for extra flavor.