Instant Pot Zucchini Noodles With Garlic, Lemon & Parmesan
This gorgeous Instant Pot zucchini recipe is perfect for hot summer evenings or when you simply don't have the energy or will to turn up the stove. It's light, healthy, and only takes 10 minutes of your time. Plus, it gives that Sauté key function a new purpose! Gluten-free, low-carb friendly.
2largezucchinispiralized or peeled into noodle ribbons
Juice of ⅓ lemon
1tablespoonfinely sliced mint5-6 mint leaves
4tablespoonsgrated Parmesanor Pecorino cheese
Cracked black pepper
Instructions
I recommend preparing all ingredients before you start cooking as that part takes no time at all and you'll have to move pretty fast.
Once all your ingredients are ready, press the Sauté function key on your Instant Pot and let the pot heat up for 1-2 minutes. Add the olive oil, garlic, lemon zest, and salt then stir for 30 seconds until just turning golden brown and fragrant.
Now add the zucchini noodles and drizzled with lemon juice. Stir through the olive oil with garlic and lemon zest for 20-30 seconds. The idea is to coat the noodles with the flavoured oil and to heat them up slightly but NOT to actually cook them. If you cook them for too long, they will turn into a soggy, watery mess.
Once you've warmed up the noodles, sprinkle the mint and Parmesan over the top and stir through. Serve straight away.