The Perfect Sautéed Zucchini Noodles

JUMP TO RECIPE

I’ve been trying to eat more veggies lately, but not just any veggies, non-starchy veggies.  You see, not all vegetables are created equal.  Yes, they’re all good for you, and all are rich in vitamins, nutrients, and fiber.  But the difference lies in starchy vs. non-starchy vegetables, and starchy vegetables are higher in carbs and calories.  That’s your corn, peas, parsnips, potatoes, and yams.  Some non-starchy veggies are asparagus, broccoli, Brussels sprouts, cucumber, spinach, and zucchini.  If I can cut out any extra carbs and calories, I’m in, which means I’ve been spiralizing a lot of green zucchini.  It’s such an excellent way to eat zucchini because the texture is really fun.  I use my KitchenAid stand mixer spiralizer attachment, and it makes these spirals in a matter of minutes.  You can also find cheaper handheld and hand crank spiralizers on Amazon that get outstanding reviews for $10-30.  Or, if you’d rather someone else do the work, most grocery stores sell zucchini noodles already prepackage and spiralized. 

My biggest pet peeve is they have to be crisp and not mushy, and these turn out perfectly every time. The trick is turning the heat up to medium-high after you sauté the garlic.  Then stir them regularly, tasting them as you go.  As soon as they’re done but still crisp, about 3 minutes, remove them from the heat, and serve immediately.  The bouillon adds a nice depth in flavor, and I can never resist going back for seconds. 

Print

With ImageWithout Image

The Perfect Sautéed Zucchini Noodles

Yield: 2

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

Crispy and full of flavor, this is a fun way to eat more greens.

Ingredients

• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 1 chicken bouillon cube, minced, I like Knorr
• 2 small green zucchini, cut into spirals
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large non-stick skillet over medium heat.  Add the garlic and sauté until it’s fragrant and lightly browned, about 1 minute.  
2. Turn the heat up to medium-high, and add the bouillon cube and zucchini.  Season with salt and pepper.  Cook, stirring regularly until the zucchini is done but still crisp, about 3 minutes.  Taste them as you go, and as soon as they’re done but still crisp, remove them from the heat.  
3. Serve immediately.

Notes:

If you don’t own a vegetable spiralizer, you can find zucchini noodles in most food stores. 

Zucchini tends to “sweat” or render water when it cooks.  To minimize this, you can sprinkle it with salt after spiralizing it and let it sit on a paper towel-lined plate for 10-15 minutes.  Put it in a colander and rinse it well to remove the salt and pat dry before sautéing.  I do this when I have time but not always.