Lemon-Parmesan Zucchini Noodles with Toasted Pine Nuts
by Jessica at SEE Salt

Zucchini noodles are one of my favorite food trends of 2015. They really are worthy of all the hype. Have you tried a spiralizer

!? They are so fun to work with, and super simple. I would highly recommend making the small investment. With the endless things you can use it for (carrots, daikon radishes, sweet potatoes, apples…), I honestly think you will love it.

By the way, isn’t this couple beautiful? We were able to capture some beautiful photos as they enjoyed our SEE Salt recipe, and we had to share. Here’s hoping you’ll enjoy it too…

INGREDIENTS
3 Zucchini
1/4 cup pine nuts
1 small clove garlic, minced
olive oil
1 lemon, zested
Parmesan cheese, freshly grated
sea salt & pepper

TOOLS
Spiralizer for curly noodles (Cook’s Illustrated recommends this one),
or Julienne peeler, mandolin or vegetable peeler for flat noodles.
Microplane for zesting citrus and grating cheese.

HOW TO
Cut both ends off zucchini and place on spiralizer. To accomplish the spaghetti like noodles choose the correct blade by referring to your manual. Keep in mind the more pressure you put on the zucchini as you spiralize it the tighter of a curl it will be. We prefer the looser noodles.

Lay noodles out to dry on a paper towel while prepping.

In a dry skillet, toast pine nuts. Set aside.

Place a small amount of olive oil in the bottom of a large skillet. Saute garlic. Before garlic browns, add zucchini noodles. Cook over medium heat—very briefly, just to slightly warm and soften.

Transfer to your serving bowl. Toss in lemon zest, pine nuts, fresh parmesan, add plenty of sea salt and pepper.

Serve with additional parmesan and pine nuts on top.

This recipe is super basic, way yum, and is a great first time “Zoodle” dish. You can dress this up and serve it many different ways. We love how gorgeous these zucchini noodles looked twisted high with tons of parmesan! To die for!

Thank you so much, Jessica! 

SEE Salt is created by Jessica with her mom Terri, who has always taught her the confidence to create. Together they love to play in the kitchen and hug n’ kiss on Jessica‘s two little babes, Caroline and Benjamin.

Photography by Melissa Jill Photography 

P.S. In addition to creating gorgeous recipe videos for her own site, Jessica contributes recipes to Hither and Thither on a regular basis—some original and some from SEE Salt. See a couple of my favorites, a dinner-worthy Couscous salad and a Pear & Blackberry Galette. 

Also, using flat ribbons of zucchini in a summer salad. 

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