Directions

1. Spiralize zucchini and pat dry with paper towels to remove excess moisture. Set aside.

2. In a large skillet over medium heat, melt the Wagyu Beef Tallow. Add garlic and cook for 1-2 minutes, until fragrant but not browned.

3. Add broth and stir to combine. Let it simmer for 1-2 minutes to meld. Stir in the Parmesan until melted and creamy.

4. Add the zucchini noodles and toss to coat. Cook for 2-3 minutes, just until warmed through. Don’t overcook — they should stay slightly firm.

5. Season with salt, pepper, and a pinch of red pepper flakes if using. Top with herbs and your favorite protein for a complete meal.