:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/PEZau-3TPXObMPsJpZAB/9d17b9323f053c6b5c00f20cee9cf0.jpg "How to cook Garlic Parmesan Zucchini Spaghetti")
Source: nadianb from Canva
How to cook Garlic Parmesan Zucchini Spaghetti
Zucchini Spaghetti is a super healthy, light and refreshing dish that is perfect for the health-conscious individuals who love their pasta but want to enjoy it without the carbs. This innovative dish uses spiralized zucchini as a substitute for traditional pasta, delivering the same tasty enjoyment but with fewer calories and a boost of vitamins.
Ingredients
- 4 medium sized zucchinis
- 2 tbls of olive oil
- 4 cloves of garlic (minced)
- salt and pepper to taste
- 1 Cup of cherry tomatoes (halved)
- 1⁄2 Cup of Parmesan cheese (grated)
- Fresh basil for garnishing
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Directions
Start by washing the zucchinis and using a spiralizer, turn them into 'spaghetti'. If you don't have a spiralizer, you can use a vegetable peeler to create thin, noodle-like strips. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until it is fragrant.
Add the spiralized zucchini into the skillet and toss it around so it gets coated with the olive oil and garlic. Season it with salt and pepper.
Cookthe zucchini for about 5-7 minutes until it is tender. Don't overcook it as it might become mushy.
Toss in the halved cherry tomatoes and cook for another 2-3 minutes.
Once done, remove the skillet from heat and sprinkle the grated Parmesan cheese over the zucchini spaghetti.
Give it a final toss so that the cheese melts and covers the zucchini in a delicious layer.
Plate your zucchini spaghetti, garnish it with fresh basil and serve hot.
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