Method

Preparation: Trim the ends of the zucchini and spiralize them into noodles.

Fat heating: In a skillet, melt butter with olive oil over medium heat.

Garlic cooking: Add minced garlic and sauté for 1 to 2 minutes until fragrant.

Noodle cooking: Increase heat to medium-high, add zucchini noodles, black pepper, and crushed red pepper flakes.

Final cooking: Cook for 2 to 3 minutes until noodles are al dente.

Seasoning: Season with sea salt and fold in Parmesan cheese.

Serving: Remove from heat and serve immediately, garnishing with extra Parmesan if desired.

Serving with ideas: Steak, Keto-Friendly, Grilled Lamb Chops, Keto-Friendly, Baked Salmon, Keto-Friendly, Roasted Chicken, Keto-Friendly or Chicken Piccata, Keto-Friendly.

Refrigerate: Store garlic parmesan zucchini noodles in an airtight container in the refrigerator for up to 2-3 days.

Freezing: Not recommended for freezing as zucchini noodles will become watery and lose their texture when thawed. Best enjoyed fresh.