Zucchini noodles with braised brussels, ham and Parmesan. Halve Brussels sprouts and sear, cut-side down in oil. Toss until almost cooked, covering and adding liquid if necessary to cook them through. Set aside. To the pan add ham and shallot and sauté until the onion is cooked, 3-4 minutes. Add the zoodles to the pan and cook until tender, about 5 minutes more. Then add a few tablespoons of cream, a dollop of good Dijon mustard, and pepper. Top with Parmesan. Delicious. Almost evocative of soul food.