Vegan Zucchini Noodles with Basil

Instructions

1. Step 1

   Spiralize 400.0 gr zucchini into the mixing bowl, then pat the noodles dry so they do not release excess water while warming.

   Ingredients used: 400.0 gr Zucchini

   Cookware: mixing bowl — holding, spiralizer — spiralizing

2. Step 2

   Mince 2.0 clove garlic and chop 20.0 gr basil on the cutting board with the chef's knife; keep both prepared ingredients on the cutting board until needed.

   Cookware: Chef Knife — mincing, chopping, cutting board — prep

3. Step 3

   Warm 30.0 ml olive oil in the skillet over medium-low heat, add the minced garlic, and cook for 2 minutes until fragrant but not browned.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 clove Garlic, 30.0 ml Olive Oil

   Cookware: skillet — medium-low heat

4. Step 4

   Transfer the zucchini noodles from the mixing bowl to the skillet and gently warm for 3 minutes, tossing with the tongs until just softened but still springy and not watery.

   Timer: 3 min (fixed)

   Cookware: mixing bowl — transfer, skillet — medium-low heat, tongs — tossing, transfer

5. Step 5

   Transfer the warm noodles to the mixing bowl, then add 30.0 ml lemon juice, the chopped basil, and 2.0 gr salt; toss with the tongs until glossy, evenly coated, and fresh-smelling.

   Ingredients used: 20.0 gr Basil, 30.0 ml Lemon Juice, 2.0 gr Salt

   Cookware: mixing bowl — tossing, assembly, skillet — transfer, tongs — transfer, tossing