I have to admit, I’m super late to the zucchini noodle (or zoodle) party. Well, let me explain. I’ve had a spiralizer for about over a year now. I blame peer pressure. All my friends were buying them, so of course I couldn’t be the only non-spiralizing individual in the bunch. I used it once, overcooked the zucchini noodles, and was over the whole trend just like that. I tucked away my spiralizer, never to be seen again. Until now.
After researching how to make the best zucchini noodles (i.e. barely cook them), I decided to try again. Now I’m sold! Shrimp scampi lends a garlicky, lemony punch to these zoodles, and the slight crunch of the zucchini noodles adds a nice contrast to the dish. Make this for date night, or any night, and I think you’ll be sold on the zoodle trend.
- 2 medium zucchini, spiralized
- 1 tablespoons unsalted butter
- 1 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, minced
- Salt and pepper, to taste