In a colander place zoodles and sprinkle with salt. allow to sit for 30 minutes to 1 hour to loose moisture. Squeeze out zoodles to get rid of as much remaining water as possible. Place on a dry paper towel.
You can speed this up by placing zoodles on paper towels, placing more towels on top of zoodles then setting a plate or cutting board on top for pressure. The longer method is best, but in a pinch this works as well.
Heat a large skillet with deep sides over Med-High heat. Add Oil and garlic and cook until fragrant, about 30 - 45 seconds.
Pat dry zoodles one final time then add to the skillet and toss to coat. cook 1-2 minutes or until desired doneness. Top with Parmesan cheese and remove from heat. Serve immediately. Season if needed.
Nutrition info from:Â https://www.verywellfit.comÂ
0 servings
Ingredients
Directions
In a colander place zoodles and sprinkle with salt. allow to sit for 30 minutes to 1 hour to loose moisture. Squeeze out zoodles to get rid of as much remaining water as possible. Place on a dry paper towel.
You can speed this up by placing zoodles on paper towels, placing more towels on top of zoodles then setting a plate or cutting board on top for pressure. The longer method is best, but in a pinch this works as well.
Heat a large skillet with deep sides over Med-High heat. Add Oil and garlic and cook until fragrant, about 30 - 45 seconds.
Pat dry zoodles one final time then add to the skillet and toss to coat. cook 1-2 minutes or until desired doneness. Top with Parmesan cheese and remove from heat. Serve immediately. Season if needed.
Notes
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