Zucchini 'Noodles' recipe

All Recipes Side Dish Vegetables Squash Zucchini

Ingredients

6 zucchini
2 teaspoons salt
3 tablespoons margarine
1 clove garlic, minced
salt and black pepper to taste
¼ cup grated Parmesan cheese

Nutrition Info

140.7 calories
carbohydrate: 10.4 g
cholesterol: 4.4 mg
fat: 9.9 g
fiber: 3.2 g
protein: 5.6 g
saturatedFat: 2.4 g
servingSize: -
sodium: 1361.8 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.

  2. Bring a pot of water to boil. Add zucchini, cook for one minute. Drain, rinse immediately with cold water to stop cooking.

  3. Heat margarine in a large skillet over medium high heat. Add zucchini and garlic, cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

A tasty and fairly simple way for people on a gluten-free or wheat-free diet to enjoy a noodle dish. I usually use 4 zucchini and 2 summer squash for a colorful mix.

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