January 1, 2021 | Stephanie Ouellette INGREDIENTS (serves 4 as a side dish) 3 long, thin zucchini freshly grated parmesan cheese For the Garlic-Herb Butter big pinch steak seasoning 1 stick salted butter (1/2 cup,) softened to room temperature 2 Tablespoons chopped fresh parsley 1 Tablespoon finely minced fresh rosemary 1 Tablespoon finely minced fresh thyme 1 garlic clove, pressed or minced squeeze fresh lemon juice DIRECTIONS Spiralize zucchini using the fattest noodle blade to create zoodles then add to a colander set atop a bowl. Lightly salt then toss with your fingers to coat and place in the refrigerator for 30 minutes to an hour to drain excess liquid. Remove zoodles from refrigerator then pat very dry with kitchen or paper towels. Meanwhile, add ingredients for Garlic-Herb Butter in a small bowl then stir to combine and set aside. Can be done several days ahead of time, or even several weeks as the butter freezes well. Once zoodles are drained and pressed dry, heat a 12″ skillet over medium-high heat. Add 2 Tablespoons Garlic-Herb butter then, once melted, add zoodles and sauté until crisp tender, 2-3 minutes, adding more Garlic-Herb Butter if desired. Turn off heat then grate in parmesan cheese to taste. Serve immediately.