Garlic Parmesan Zucchini Noodles
Garlic Parmesan Zucchini Noodles
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![Preparation time]()
Prep time10 min![Cooking time]()
Cooking time5 min![Servings]()
PortionsPortions 4![Difficulty]()
DifficultyEasy
Ingredients
- 4 medium to large zucchini (see tips)
- 2 tablespoons Country Crock® Original Spread
- 3 large garlic cloves, minced
- Pinch red pepper flakes (optional)
- 1/3 cup freshly grated Parmesan cheese
- salt & pepper to taste
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Prep your zucchini for spiralizing by cutting off the ends using very straight cuts, then cut the zucchini in half crosswise into 4-5-inch long pieces. Following the instructions on your spiralizer, spiralize the zucchini noodles using the smaller noodle blade. Cut the noodles every 12-15 inches to make them easier to cook, toss, and serve.
- In a large skillet, melt the Country Crock Original Spread over medium-high heat. Add the minced garlic and red pepper flakes (if using) and sauté, stirring, until the garlic is fragrant and just beginning to turn lightly golden brown.
- All at once, add the zucchini noodles, and cook, tossing with tongs, just until heated through, about 1 minute. The noodles will continue to cook from the heat in the serving bowl, so pull them off while still very al dente. Transfer to a serving bowl and toss with parmesan cheese and a sprinkle of salt and pepper, to taste.
- Serve immediately!
To pick the best zucchini for spiralizing look at the size and straightness. Aim for zucchini that are around 1½ to 2 inches in diameter. The spiralizer will leave a small core that isn’t cut into noodles, so small zucchinis won’t produce many noodles. On the other hand, if the zucchini is too large, the noodles from the center seeds tend to be mushy and fall apart easily when cooked. Also look for a zucchini that is as straight as possible or your noodles will end up shorter with more half-moon pieces than long noodles.
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