Ingredient

• 4 medium zucchini (2 1/2 pounds), trimmed
• Pinch of salt
• 2 tablespoons extra-virgin olive oil
• ¾ cup grated Parmesan cheese
• ¾ teaspoon ground pepper, plus more to taste

Direction

1. Using a vegetable spiralizer, cut zucchini into long strips. Chop the long strands once or twice so they're not too long. Place the zucchini in a colander and sprinkle with salt. Let drain for at least 15 minutes. Wrap in a large clean kitchen towel and squeeze to remove excess moisture.
2. Heat oil in a large skillet over medium high heat. Add the zucchini noodles and cook, stirring, until heated through, about 3 minutes. Transfer to a bowl and stir in Parmesan and pepper. Serve with more pepper, if desired.