Can you believe it? We are already at the half-way mark.
Zoodles with Lemon-Butter-Garlic-White Wine Sauce
- 2 large zucchini 1 zucchini per person
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 shallot minced
- Juice of 1 lemon
- 1/3 cup white wine and a splash more, if needed
- Kosher salt and freshly ground black pepper
- Flat-leaf parsley chopped, for garnish
- Red pepper flakes for garnish (optional)
Wash the zucchini. Slice off one side of the zucchini so it sits flat on the cutting board.
Hold the end of the zucchini and use the julienne peeler to make the zoodles. Once you reach the seeds of one side, turn the zucchini and make more zoodles. Do this for all four sides of the zucchini. Discard the section with the seeds.
Place zoodles in a colander in the sink. As you add more zoodles, sprinkle each layer with kosher salt as this will help to extract the moisture. Let it sit for 15-20 minutes. Rinse the zoodles thoroughly and squeeze out any water.
In a saute pan over medium heat, add the butter and olive oil and let it get good and bubbly. Add the garlic and shallot and let it cook for a few minutes. Pour in the wine and lemon juice and let it cook together for a minute. Add a nice pinch of kosher salt and a few grinds of black pepper.
Add the zoodles and saute in the sauce for 2 minutes. Taste and adjust seasoning if needed.
When serving, sprinkle a little red pepper flakes and parsley and dig in.