2 tablespoons butter
2 tablespoons cream
1 large zucchini, spiralized
1 tablespoon lemon juice
1/4 cup finely grated parmesan
salt and freshly ground pepper, to taste
lemon zest, to finish
Melt the butter and the cream together in a non-stick pan over medium high heat, until the butter is melted and the cream starts to bubble and thicken slightly. Add the zoodles and lemon juice. Cook, tossing, until the zoodles are cooked but not mushy.
Remove from the heat and stir in the parmesan, tossing so that it melts and coats the zoodles. Season with salt and pepper to taste and finish with lemon zest and more parm, if desired.
This is super quick to whip up – the cream and butter are simmered for a short while to thicken then the zoodles are tossed in the pan for a quick cook before finishing everything off with parmesan. Salt and pepper and a bit of lemon zest for prettiness and dinner is done!
