Mold Detox 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
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- 1 tbsp fresh lemon juice
- ¼ cup fresh parsley, roughly chopped
- salt and pepper, to taste
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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