Zucchini Noodles with Garlic, Basil and Olive Oil
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(6)
Ingredients
2 servings
- 3- 4 medium zucchini (about 2 lbs)
- 4 large cloves garlic, rough chopped
- 1/4 tsp kosher salt- more to taste
- cracked pepper- to taste
- 1/4 C grated pecorino-romano cheese
- 3 Tablespoons pine nuts-toasted ( optional, sub walnuts, or leave out)
- 2 T Olive oil
- 8 leaves Fresh Basil, cut into ribbons
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Preparation
Step 1
Cut zucchini into thin slices (or use a mandolin), and stack them. Cut them the long ways to make thin noodle shaped strips.
Step 2
Rough chop the garlic and make basil ribbons. Grate or shave the pecorino, and toast the pine nuts until fragrant and golden.
Step 3
In a nonstick or cast iron skillet, coat with olive oil. On medium heat saute garlic for one minute until fragrant. Add zucchini and 1/4 tsp kosher salt (or a generous pinch) and pepper. Stir occasionally until zucchini renders it liquid and becomes tender, about 8-10 minutes. Be careful not to overcook, otherwise it will fall part. Timing really depends on the thickness of the strips, so cooking time will vary.
Step 4
Once zucchini is tender, add half the cheese, half the pine nuts and half the basil ribbons. Saute for one more minute until cheese melts and plate.
Step 5
Garnish with remaining cheese, pine nuts and basil. Serve with a seared piece of fish, chicken or tofu.
Step 6
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