Low Sodium Garlic Zucchini Noodles

Total time18 min

Prep time10 min

Cook time8 min

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Ingredients

4 servings

4 medium zucchini (about 2 lb total)
Zucchini Baby Green Zucchini Packaged Zucchini Stop & Shop Fresh Vegetables Zucchini Planks H-E-B Fresh Cut Green Zucchini
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1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp olive oil
4 cloves garlic, thinly sliced
¼ tsp red pepper flakes
1 tbsp fresh lemon juice
¼ cup fresh parsley, roughly chopped
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh basil, torn (optional)

Instructions

1
Spiralize the zucchini into noodles using a spiralizer, or use a vegetable peeler to create long, thin ribbons. Place the noodles in a colander set over the sink, toss with 1 tsp kosher salt, and let stand for 5 minutes. Pat thoroughly dry with paper towels — the noodles should feel noticeably drier and less slick.
2
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2 minutes — watch closely, as the slices can brown quickly.

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