Eosinophilic Esophagitis Friendly Garlic Zucchini Noodles
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Learn more →Ingredients
4 servings
- 4 medium zucchini (about 2 lb total)
- 1 tsp kosher salt
- 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
- 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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