A celebration of eating, writing, and moving with balance and love.

A celebration of eating, writing, and moving with balance and love.

Sautéed Spiraled Garlic Zucchini

Sautéed Spiraled Garlic Zucchini

Zucchini is everywhere. It’s on every blog. Everyone’s got their own recipe or take on unique ways to eat zucchini, and now I do too. I jumped on the “zucchini noodle” train long after it was already popular and mainstream to spiralize the mess out of a pile of zucchini. I waited so long because I was apprehensive to buy any small machine, however cheap or fancy it may be, that, in my mind, “would just make zucchini look pretty.” I finally caved because a.) I wanted to eat more vegetables and b.) because zucchini is a relatively cheap summer vegetable. I found one similar to this at Bed Bath and Beyond. I used one of my billion 20% off coupons too.

I seriously wish I hadn’t waited so long. Because now that I’m making zoodles (zucchini noodles), I can’t stop. I’ve literally made them every week this summer. Zoodles are an inexpensive, nutritious side dish. They’re not hard to make, either, which is always a win. The flavor of zucchini isn’t strong, so you can manipulate the flavor of the dish easily. My go-to flavor addition, like most people, is garlic. Garlic here, garlic there, garlic everywhere. (You think I’m kidding, but I’m not.) Anyway, garlic. And zucchini.

There is a lot of water in zucchini. Unless you’ve shredded it before, you might be surprised by how much there is. You will absolutely want to get rid of this water. For that, you’ll need a tea towel. Any towel will do, actually, but tea towels are much thinner and won’t hold near as much water. It’s also easier to get the zoodles into the pan when the towel isn’t as heavy with water.

If you try the recipe, let me know what you think! Shoot me an email or comment below to tell me how the recipe worked for you!


Sautéed & Spiraled Garlic Zucchini
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  • 4-5 medium sized zucchini
  • 2 tablespoons preferred fat (olive oil, ghee, butter)
  • 5 cloves garlic, minced
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon Braggs apple cider vinegar
  • 1 teaspoon salt
  • salt and pepper to taste


  1. First of all, you'll need a device to spiralize your zucchini.
  2. Place spiraled zucchini in a large bowl and sprinkle with 1 teaspoon of salt. Let the zucchini sit for at least 15 minutes. The salt will extract extra water from the zucchini.
  3. Add the zucchini to a tea towel. Carefully ring out the extra water.
  4. Once you've gotten rid of the extra water, add your oil/fat/ghee to a pan on medium heat.
  5. Add the garlic when the oil is hot or the ghee is melted. Let the garlic cook and sizzle for a few minutes and then add the zucchini.
  6. Cook for two minutes, then gently toss, adding the apple cider vinegar.
  7. Toss (waiting 3 minutes between each stir) two or three times and then add the garlic powder, onion powder, and salt and pepper to taste.
  8. Things are going to start smelling good (thank you, garlic).
  9. When all of the zucchini noodles have been equally cooked through, removed the pan from the burner.

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