Garlic and Herb Buttered Zoodles

Garlic and Herb Buttered Zoodles

A garden-fresh summer recipe to use up the zukes pumping out of the garden faster than you can pick them! Paired with savory herbs and wilted sweet-but-mustardy tat soi greens, these zoodles are a bowlful of delicious.

What you’ll need:


  • Spiralizer (or a peeler for wider, fettuccine-like noodles)
  • Large skillet with lid
  • Tongs
  • Colander
  • Cutting board and knife
  • Serving bowl


  • 4 medium zucchini, spiralized or peeled into flat strips
  • 4 tbsp salted butter
  • 5 large garlic cloves, sliced
  • ¼ cup fresh thyme leaves, chopped 
  • ¼ cup fresh zaatar leaves, chopped
  • 2 cups tat soi or other wilting green, like spinach or kale
  • 1 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • Hard cheese for grating over top, like parmesan or pecorino romano
  • Optional: Pine nuts or chopped walnuts for topping

1. First, spiralize or peel the zucchini to create the zoodles.

2. On medium-high heat, add 1 tablespoon of butter and melt, then add zoodles, and a pinch of salt and pepper. Cook for about 4 minutes, tossing occasionally, until zucchini has been lightly sauteed, but still crunchy. 

3. Remove the zoodles and any liquid from the pan with tongs and transfer to a colander to drain excess moisture. 

4. On medium heat, add the remaining butter in the pan to melt. Add garlic and stir frequently, sizzling for 1 minute, or until cooked, but not browned. 

5. Add the chopped herbs, a pinch of salt and pepper, and tat soi; sauté just until the greens are beginning to wilt. 

6. Increase the heat to medium-high and add the drained zoodles back to the pan. Sauté for about 4 minutes, stirring occasionally, until the zoodles are heated through. Season again if desired. 

7. Plate, top with cheese, serve, and enjoy!

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