Creamy Garlic Parmesan Zoodles

Spiralise the medium zucchinis to create zoodles. Set aside.

In a large skillet, melt the butter over medium heat.

Add the minced garlic to the melted butter and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and bring it to a simmer. Allow it to simmer for about 3-4 minutes, stirring occasionally, until it starts to thicken.

Stir in the grated Parmesan cheese and continue to cook for another 2-3 minutes until the sauce is creamy and the cheese is fully melted.

Season the creamy garlic Parmesan sauce with salt and black pepper to taste. Adjust the seasoning as needed.

Add the spiralised zucchinis (zoodles) to the skillet with the sauce.

Toss the zoodles in the creamy sauce for about 2-3 minutes, or until they are heated through and slightly tender. Be careful not to overcook; they should remain slightly crisp.

If desired, garnish your Creamy Garlic Parmesan Zoodles with chopped fresh parsley for added flavour and presentation.

Serve hot as a delightful and keto-friendly dinner.