Step 1

Spiralize your zucchini using an official spiralizer, a mandoline (using the julienne blade), a handheld spiralizer, or a potato peeler or julienne peeler. Or a box grater if you are desperate. (You can also just slice thin strips of zucchini with a sharp knife.)

Step 2

Once you have your zoodles made and ready to go, heat a 12 inch skillet over medium high heat. When the pan is very hot, add 1 teaspoon olive oil (or fat of your choice).

Step 3

(At this point, if it fits with what your final dish is, I like to add a small clove of minced garlic to the pan. This is optional!)

Step 4

Add the zoodles into the pan. You only want to add about 1 medium (or 2 small) zucchinis worth of zoodles into the pan at one time. This will help the liquid cook off and give you perfectly al dente zoodles.

Step 5

Saute the zoodles over medium high heat for 1-3 minutes, until al dente. They will continue to soften after you take them off heat, so err on the side of taking them off too-crisp.

Step 6

Once you have removed from heat and are ready to serve, toss with about 1/2 teaspoon kosher salt. Voila! Your zoodles are ready to be paired with your favorite sauce.

Step 7

If you are making this for a bigger crowd, remove the cooked zucchini from the pan and keep warm. Repeat the process of cooking the zucchini in batches until you have the desired amount. Plan for 1 medium zucchini per person (if you are serving it as a main dish).

Step 8

If you want to make zoodles as a tasty stand-alone meal, add in some crispy garlic and cheese. Spiralize the zucchini as usual. Heat the olive oil over medium high heat. When it is hot, add 1 clove of sliced garlic. Cook until lightly browned and just starting to crisp, about 1 minute. Remove the garlic from the pan and set aside, if you want it crispy (otherwise just leave it in the pan.)

Step 9

Add the zoodles and cook for 1-3 minutes until al dente. Remove from heat and sprinkle with crispy garlic, 1/2 teaspoon kosher salt, a dash of black pepper, a dash of crushed red pepper, and a sprinkling of shredded Parmesan cheese. Toss and serve. It is one of my favorite light and easy lunches!