As I scroll through my Facebook feed I am amazed at the bounty of vegetables growing in everybody’s gardens. It is clearly harvest time. Per usual, the biggest crops seem to be tomatoes and zucchini.
Last week I shared a fresh way to use up some of your baby tomatoes, and today I want to show you a very simple zucchini side, which is – you guessed it – made of zoodles!
I was inspired to make this the other night when I had grilled chicken on the menu. I need a quick side dish, so I turned to my trusty spiralizer. Light and buttery with a bite from the Parmesan cheese, this dish is the perfect side to any meal.
What is your favorite side dish for grilled chicken? Let me know below!
Parmesan Buttered Zoodles
Yield: 1-2 (Can easily double, triple, etc.)
Time: 8 minutes
- 1 zucchini
- 1/2 tsp. minced garlic
- 1 tbls. butter
- 2 tbls. parmesan cheese
- salt and pepper, to taste (I used 1/4 tsp. salt)
- Spiralize your zucchini. If you don’t have a spiralizer, you can use a vegetable peeler to cut thin strips
- Preheat large skillet over medium-high heat.
- Coat with cooking spray (I use my Misto)
- Add garlic, saute about 30 seconds or until fragrant
- Add zoodles. Stir. Cook about 3-5 minutes, depending on desired texture. Do not overcook, or zoodles get mushy.
- Drain any excess liquid.
- Return zoodles to pan. Add butter, Parmesan, salt, and pepper. Stir until evenly coated.