Summary

Ingredients

• 3 zucchini
• 3 large garlic clove (s)
• 3 tablespoon olive oil
• salt and pepper
• 2 tablespoon crème fraîche, optional
• 2 tablespoon herbs, Italian (frozen), optional
• 2 tablespoon parmesan, grated, optional

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Instructions

1. Cut the ends of the washed zucchini. Then cut the zucchini lengthways with a julienne slicer into thin, long strips and set aside.
2. Heat the olive oil in a non-stick pan, in the meantime peel off the garlic cloves and dice them finely. Fry the garlic cubes in the olive oil, but do not let them brown (otherwise the garlic will be bitter!). Then reduce the heat and add the zucchini strips.
3. Cook the zucchini noodles for about 10 minutes, turning them occasionally, so that they are still firm to the bite. Season with salt and pepper.
4. Those who like the classic aglio e olio can take the zucchini noodles out of the pan with a fork and arrange them on a plate.
5. For the variant with a little sauce: stir in 2 tablespoons of crème fraîche, 2 tablespoons of Italian herbs and 2 tablespoons of grated Parmesan, heat briefly and then serve.