Zucchini Noodles With Garlic + Oil

All I could muster up for dinner tonight was zucchini noodles with garlic, parsley and olive oil. I’ve nothing inspirational to write or say. Quite honestly, I opened my fridge, braless, half of my belly hanging out in my too short hand-cut sleeping sweatshirt and stared into the refrigerator light. I saw a zucchini and took it out. Then I stared some more. I recalled my uncle talking about his spaghetti garlic and oil and thought “that’s easy enough.”

Some nights are like this, most nights are like this, I suppose the difference is I push myself to cook because it’s what I know. I also don’t have the funds to order take-out, I’m also not a take-out fan and suffer from some real food mutant disease where I rarely to never crave pizza, wings, Chinese food or burritos. I crave sushi and that’s not in my budget. I crave vegetables, fruit and nuts. Sometimes I eat too many nuts. I’m going on a tangent.

Served with prosciutto and a bowl of warm butternut squash soup to top off my hunger - I sat at my table, happily twirled and slurped in my too short hand-cut sleeping sweatshirt and stared into my dining room light.

Easy, tonight’s dinner was easy and here’s how you can do it too.

XO

1 large zucchini, spiralized or purchase pre-made spirals
2 teaspoons of extra virgin olive oil
3 cloves of garlic, minced or pressed
1/4 cup of fresh parsley, finely chopped
1/4 teaspoon of crushed red pepper flakes
1 tablespoon of panko or breadcrumbs *lightly toast in a pan for 7-10 minutes to bring out their flavor, you can do this ahead as this is an item I always have in my fridge at the ready
2 slices of prosciutto or Italian cured meat
Salt
Pecorino Romano for grating

Heat oil, garlic, parsley and red pepper flakes in a large skillet until garlic is fragrant and very lightly toasted, about 3 minutes
Add zucchini noodles, a sprinkle of salt, and toss to coat
Continue to toss for 3 minutes until zoodles are just tender - you don’t want them getting soft and releasing water = mushy
Remove pan from heat, toss in breadcrumbs, plate and top with pecorino romano cheese
Serve with prosciutto or Italian meat of choice, should you choose

*I like to shred my prosciutto and get a little taste in every zucchini noodle twirl