Ingredients
Vegetables
- 3 medium zucchini
- 2 cups packed spinach
- 2 cloves garlic, minced
Dairy & Fats
- 2 tablespoons butter
- 1/4 cup freshly grated Parmesan cheese
Seasonings
- Salt, to taste
- Black pepper, freshly ground, to taste
Instructions
- Prepare the zucchini noodles: Spiralize the 3 medium zucchini using a spiralizer or vegetable peeler to create zucchini noodles, then set them aside.
- Sauté garlic and cook vegetables: Heat a large skillet over medium-high heat and melt 2 tablespoons of butter. Add 2 cloves of minced garlic and cook for 1-2 minutes until fragrant but not browned. Add the zucchini noodles and 2 cups of packed spinach to the skillet, gently tossing and cooking until the spinach leaves are wilted, about 2-3 minutes.
- Add Parmesan and season: Stir in 1/4 cup of freshly grated Parmesan cheese, tossing until the zucchini noodles are well coated and the cheese is melted. Season with salt and freshly ground black pepper to taste.
- Serve: Remove the skillet from heat and serve immediately to prevent the noodles and spinach from becoming soggy.
Notes
- Do not overcook the zucchini noodles and spinach to avoid sogginess; they should remain tender-crisp.
- Use freshly grated Parmesan cheese for the best flavor and coating.
- For a dairy-free version, substitute butter with olive oil and omit Parmesan or use a vegan cheese alternative.
- Serve this dish immediately after cooking for optimal texture and taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Carb
