1. Slice the zucchini into noodle-like strips or spiralize it.
2. Toss with a pinch of salt and let it hang out in a colander for 10 minutes.
3. After that, give it a good squeeze or pat with paper towels to ditch the extra water. Nobody wants soggy noodles.
4. Heat olive oil in a nonstick pan over medium heat.
5. Add the chopped onion and cook for about 1–2 minutes, until it softens and smells amazing.
6. Add the zucchini noodles and sauté for 2–3 minutes.
7. They should be tender but still have a bit of crunch; don’t overdo it.
8. Turn off the heat and stir in the cheddar cheese. It’ll melt into everything without turning greasy.
9. Season with a bit more salt and a dash of black pepper.
10. Plate it up.
11. Drizzle with the lemon juice, toss on those basil leaves, and you’re done. Eat it while it’s hot and melty.

Notes:

Feel free to tweak the seasonings. Like spice? Add a pinch of chili flakes. Not into basil? Swap it for parsley. No stress—it’s your bowl.