Zucchini "Noodles"

 

Servings: 4 | Prep: 35m | Cooks: 10m | Total: 45m

 

 Today I thought I'd share a quick and fresh recipe. My daughters garden is really starting to produce, and she has an over abundance of zucchini which she has been sharing. I really like zucchini and find it light and refreshing during the hot summer days. This recipe is kind of like zucchini spaghetti, but without the sauce. It’s not very time consuming and just light enough that you don’t feel overly full when done eating. I hope you enjoy it as much as we do.

INGREDIENTS:

6 zucchinis

1 clove minced garlic

2 teaspoons salt

3 tablespoons margin

1/4 cup grated Parmesan cheese, can use Romano if preferred

salt and pepper to taste, or omit

DIRECTIONS:

1.Cut zucchini into thin noodle like strips. I use a regular potato peeler for this, but a mandoline works well also. Toss with 2 teaspoons of salt, and place in a strainer to drain for 30 minutes.

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

3. In a large skillet heat the margarine over medium high heat. Add the zucchini and minced garlic, cook and stir until tender, about 5 minutes. Season with salt and pepper if desired. Sprinkle with Parmesan or Romano cheese and enjoy.

I find this dish pairs well with a light meat such as grilled chicken breast.

NUTRITION FACTS:

Calories: 141 | Carbohydrates: 10.4g  

| Fat: 9.9 g | Protein: 5.6g | Cholesterol: 4mg

Enjoy, 

Sharon