Real talk, I’ve never liked zucchini noodles. They always feel mushy and sloppy to me so I never got into them. Well, Hello to a new me, because I am a new woman! Turns out, I was just doing them wrong (I know, terrible, right?). I was always using that spiralizer thingy that would make an endless string of zucchini and leave me with lifeless zucchini “spaghetti” that, ahem, doesn’t look or feel or taste or satisfy like spaghetti! So, I tried a new (quicker & easier) method and omg these are good!!

Instead of the spiralizer, I’m just using my good ol’ vegetable peeler. It makes these amazing wide noodles that are just delightful. Here’s the thing though, zucchini noodles can only be cooked for like 1 minute! Any more cooking time and its mush city. So be prepared for this entire dish to take you 5 minutes to cook.

This recipe reminds me of my 6-Minute Beans, in that it starts with olive oil, garlic & fresh tomatoes, ends with lemon, and takes almost no time to make. But listen people, these are my go-to flavors and I just can’t get enough of the goodness!! These are good, completely on their own, but I topped mine with pine nuts and basil, which really took it to the next level. Feel free to use your favorite herbs, nuts, cheese, or otherwise! And tag me in your creations on Insta @katiewebbernyc!

Quick Zoodles

• 1-2 Tbsp olive oil

• 2-3 cloves garlic, sliced/chopped/minced

• 1 cup (or about 10) cherry tomatoes, halved

• 2 zucchinis, cut in half lengthwise and peeled with a veggie peeler

• juice of 1/2 lemon

• salt & pepper to taste

• handful of fresh basil leaves

• *optional pine nuts and/or parmesan for topping

Cut your zucchini in half, lengthwise. Using a veggie peeler, start making zucchini ribbons by peeling from top to bottom, along the side of the zucchini. Slice your tomatoes and prepare your garlic however you like it (sliced, chopped, or minced). In a large sauté pan, over medium/high heat, drizzle in your olive oil and add your tomatoes and garlic together. If you want these spicy, now would be the time to add some red pepper flakes. Let those soften for about 2 minutes, but keep them moving in the pan to not burn the garlic. Add your zucchini ribbons, and using tongs, toss them in the garlic/tomato oil for about 1-2 minutes max, just long enough to heat them, but not actually cook them to a mush. Turn the heat off and squeeze your lemon over, salt and pepper to taste and toss again. Plate your zoodles and top with an extra drizzle of oil, a little sprinkle of salt & pep, and some fresh basil leaves. Parmesan would be so yum too! Enjoy!

xx

Katie