2-3 garlic scapes minced
1 small onion minced
dash of olive oil
dash of Hungry Bear Farm garlic salt
I use the KitchenAid spiralizing attachment to create the noodles but you can use a hand spiralizer if you don’t have the attachment.
The noodles are best when you use fresh, medium-size, straight zucchini. Wash but don’t peel and cut them in half if they are too long to fit in the spiralizer.
Place a dash of olive oil, the minced scapes and onions in a large sauteé pan. It is best to choose a pan that allows for plenty of room to toss around the zucchini.
Heat the oil and then toss the noodles into the pan. Quickly sauteé the noodles, continually moving them around with your cooking tongs. When they begin to get tender, sprinkle the garlic salt over them and remove them from the pan. You don’t want to over cook them or they lose their body and get watery. I use these noodles in place of pasta in several dishes and they go equally well with a red or white sauce.