February 19 2016 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Side dish
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Side dish Zucchini fettuccine
Gorgeously green zucchini makes for pretty white and green zoodles. Add your favorite sauce and voila! Or cook your zoodles and use butter as your sauce. Either way, pasta goes low carb, and delivers pure tastiness.
USMetric
servingservings
Ingredients
- 1 (7 oz.) 1 (200 g) zucchini
- 2 tbsp 2 tbsp olive oil or butter
- salt and pepper
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www.dietdoctor.com
Making low carb simple
Instructions
- Plan for roughly one medium-sized zucchini per person.
- Split the zucchini in half lengthwise.
- Scoop the seeds with a spoon and slice the halves very thinly with a potato peeler or use a spiralizer to make zoodles.
- Toss the zucchini noodles in a simmering sauce of your choice and serve immediately.
- If you aren't serving your zucchini with a sauce, then boil half a gallon (a couple of liters) of salted water in a large pot and parboil the zucchini slices for a minute.
- Drain the water and add olive oil or butter. Salt and pepper to taste. Stir and serve.
Tip
Try serving with fresh diced tomato, shaved parmesan and basil on top.
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