Zucchini 'Noodles'
"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."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 3 tablespoons margarine
- 1/4 cup grated parmesan cheese
- 2 teaspoons salt
- salt and black pepper to taste
- 6 zucchini
- 1 clove garlic minced (optional)
- Carbohydrate 10.0926533336881 g
- Cholesterol 2.75000000350403 mg
- Fat 9.93722418507715 g
- Fiber 3.2428334034284 g
- Protein 4.85810000172451 g
- Saturated Fat 2.41578792093855 g
- Serving Size 1 1 serving (312g)
- Sodium 1339.65816692987 mg
- Sugar 6.8498199302597 g
- Trans Fat 0.591597917509168 g
- Calories 137 calories
Directions 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. Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking. 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.
