Got an incredibly tasty summer side dish for you today: Parmesan Garlic-Herb Zoodles! Translation: zoodles (zucchini noodles) sauteed in homemade garlic-herb butter topped with a mountain of freshly grated parmesan cheese aka the freshest little side dish this side of the Mississippi. You’re welcome.
Since being diagnosed with gestational diabetes I’ve been been using my Spiralizer more then ever. I say this every time I share a spiralized recipe, but changing the way you serve healthy foods is a great way to remain/get excited about eating them. Aka, turning plain ol’ zucchini into curly “noodles” is a heck of a lot more fun to eat then soggy sauteed slices served next to grilled chicken. Speaking of soggified zucchini – in addition to this recipe I’m sharing 5 tips for avoiding watery zoodles, because nothing takes the wind out of my zucchini blossom sails quite like dishing up a plate of zoodles only to find them wading in a pool of their own liquid before I get the chance to dig in. Eliminating extra liquid entirely when making zoodles is pretty much impossible, but follow my tips below for the best possible results.
5 Tips for Avoiding Watery Zoodles
How to Make Parmesan Garlic-Herb Zoodles
Start by spiralizing 3 thin zucchini, then go through the process outlined above – break up the zoodles > salt the zoodles > press the zoodles dry. Here is the Spiralizer I have >
Meanwhile, mix up the Garlic-Herb Butter which gives this side dish all it’s yummy, summery flavor. You can do this several days or even weeks in advance, as the butter freezes really well. In a bowl mix together 1 stick (1/2 cup) salted butter that’s been softened to room temperature plus 2 Tablespoons chopped fresh parsley, 1 Tablespoon each finely minced fresh rosemary and thyme, 1 clove garlic that’s been minced or pressed, a squeeze of fresh lemon juice, plus a big pinch of steak seasoning. We bring home a jar of homemade steak seasoning from a butcher shop near my in-law’s house every time we visit, which I recreated here, OR you can use whatever blend you love/have on hand.
When it’s time to cook, add 2 Tablespoons Garlic-Herb Butter to a 12″ skillet over medium-high heat then add the zoodles.
Saute until the zoodles are crisp tender, being careful not to overcook, as they can get soggy.
Once the zoodles are crisp tender, remove the skillet from the heat then grate in as much parmesan cheese as your cheese-loving heart desires (mine usually desires quite a bit. YUM.) Swirl onto plates with the protein of your choice then dig in! I hope you love this simple, seriously delicious little side dish – enjoy!
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