Name: Zucchini Butter
Ingredients: 4 tbsp olive oil; 1 tbsp salted butter; 1 1/2 lb onions; 10 cloves of garlic, roughly chopped; 2 1/2 lb grated zucchini; 1/4 cup dry white wine; 3 tbsp fresh thyme; 1 tsp kosher salt; 2 tsp coarsely ground black pepper

Description

Light, garlicky zucchini “pasta” tossed with olive oil, parsley, and Parmesan.

Ingredients

Scale

4 garlic cloves, minced
1 tsp dried peperoncino
4 tbsp olive oil
4 large zucchini, spiralized into noodles
2 tbsp parsley, finely chopped
Grated Parmigiano cheese
1 tbsp sea salt
1/2 tsp black pepper

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Instructions

In a skillet, briefly sauté garlic and pepperoncino flakes in olive oil. Do not let the garlic brown. (If you like anchovies, add rinsed fillets with the garlic.)
Add zucchini noodles and toss them until coated. Stir gently until warm but still firm.
Add parsley and stir at the last second. Transfer contents into a large warm bowl and toss with grated cheese. Adjust seasoning to taste.