Zuke Noodles — The Zucchini That Brought Me Back to Gloria’s Kitchen

Diego's second NMSU football camp. He was measurably better this year than last — faster, sharper in his route running, more confident at the line. The camp coaches noticed. One of them, a receivers coach who I know from the New Mexico coaching circuit, pulled me aside Wednesday and said, "Your son is going to be a player." I said I know. He said, "No — I mean he's going to be a real player." I said I know that too. It was a short conversation and a meaningful one and I walked back to the sideline and stood there watching Diego run a post route at full speed and I thought about my father watching me run at fifteen and I thought about the lineage and the debt you owe to the people who watched you become who you are.

Hector came to watch on Wednesday again, same as last year. Camp chair under the sun. He watched Diego for an hour. At the end he called Diego over and put his hand on his grandson's shoulder and said, "You're fast." That's all. Diego said, "Thanks Grandpa." Hector nodded. Between Medina men, that exchange contained everything that needed to be said.

I cooked with Gloria the rest of the week while the camp ran. We made red chile enchiladas one day, posole another day, calabacitas twice because it's peak season and the zucchini from the garden was ready. I stood at the stove with my mother and she directed and I executed and sometimes she added something without explaining it and I tried to catch what she was adding so I could note it. She caught me watching once and said, "You're trying to steal my technique." I said I was just learning. She said, "You're learning to steal." We laughed. She has a dry humor that surfaces most clearly in the kitchen. I get it. I know where I got it from.

We made calabacitas twice that week because the garden demanded it — and because standing at that stove with my mother, watching her add things without explaining them, felt like something I didn’t want to rush. This zuke noodles recipe is the version I’ve made my own since then: light, fast, built on the same peak-season zucchini Gloria trusted, and carrying just enough of her technique that I can still hear her saying I was only there to steal it.

Zuke Noodles

Prep Time: 10 min | Cook Time: 8 min | Total Time: 18 min | Servings: 4

Ingredients

• 4 medium zucchini (about 2 lbs), ends trimmed
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons fresh basil or flat-leaf parsley, roughly chopped
• 1 tablespoon fresh lemon juice

Instructions

1. Spiralize the zucchini. Using a spiralizer or julienne peeler, cut the zucchini into noodles. Place on a clean kitchen towel, sprinkle lightly with salt, and let sit 5 minutes to draw out moisture. Pat dry.
2. Heat the pan. Warm the olive oil in a large skillet over medium-high heat until it shimmers.
3. Saute the garlic. Add the minced garlic and red pepper flakes. Cook, stirring constantly, for about 1 minute until fragrant but not browned.
4. Cook the noodles. Add the zucchini noodles to the pan. Toss with tongs and cook for 3 to 4 minutes, until just tender but still with a little bite. Do not overcook — they will continue to soften off the heat.
5. Season and finish. Remove from heat. Add lemon juice, black pepper, and salt to taste. Toss to combine.
6. Serve. Plate immediately and top with grated Parmesan and fresh herbs. Serve as a side or light main.

Nutrition (per serving)

Calories: 110 | Protein: 4g | Fat: 8g | Carbs: 7g | Fiber: 2g | Sodium: 220mg