About this recipe
Super simple, easy and fast to make. At first, I was sceptical but now I’m a zucchini noodle fan. The best part, they go with any sauce: tomato, cheese, and my favourite, mushroom sauce. All delicious. As a side dish just add some garlic and salt to the butter before you cook the noodles in it and done!
I use a medium-sized zucchini in the recipe because my sauces are usually keto, meaning they have a high fat content. The portion might look tiny but it’s very filling, especially if you eat it with the delicious Tomato Mozzarella Sauce in the picture.
Zucchini Noodles
Ingredients
- 1 Zucchini (I use medium size with my sauces and get two portions out of it.)
- 30 g butter
Instructions
- Cut the zucchini into "noodles". I use a vegetable peeler to slice off thin strips. I keep the strips with the peel because they soften but you can remove them if you prefer.
- Melt the butter in a non-stick pan.
- Add the zucchini to the pan and stir until the noodles are coated with butter. Cook on medium heat until they are soft and stir occasionally. It takes about 5 minutes. And done!
Variations
Vegan
Use vegetable oil instead of butter and you are good to go!
Keto
Use a sauce with a high fat content, like my Mushroom Mascarpone Sauce.
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