Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g)
  • 2 medium yellow summer squash (approx. 1 lb / 450g)
  • 1/2 tsp (3g) sea salt
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (15g) garlic, thinly sliced
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (15g) fresh lemon juice

Instructions:

  1. Wash and trim the ends off the zucchini and yellow squash, then spiralize the vegetables into long, continuous strands.
  2. Place the noodles in a colander, sprinkle with sea salt, and toss gently. Let them sit for 5-10 minutes to draw out excess moisture, then pat them thoroughly dry with paper towels.
  3. Heat olive oil in a skillet over medium-high heat until it shimmers. Add sliced garlic and sauté for 30 seconds until fragrant and pale gold.
  4. Toss in the Zucchini Squash Noodles and stir-fry for 2-3 minutes maximum until slightly translucent but still firm.
  5. Remove the pan from heat immediately, drizzle with fresh lemon juice, sprinkle with cracked black pepper, and toss to emulsify into a light glaze.