Zucchini-Vermicelli Toss - cooking recipe

Ingredients

8 oz. vermicelli
12 oz. zucchini, shredded
2 Tbsp. olive oil
2 cloves garlic, finely chopped
3 Tbsp. grated Parmesan cheese
1 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper

Preparation

Cook vermicelli.
Two minutes before vermicelli is cooked, add the zucchini to the pot and cook until vermicelli is tender. Drain.