So I pretty much refuse to refer to veggies cut with a spiral-cutter as “noodles,” but that doesn’t make them any less awesome. This was a great side dish, and if you were so inclined, you could make a main dish out of it as well. Standby, we may even be trying this in March. 😉 Anyway, this is a prep method we will definitely continue to use. This was tossed with garlic, red pepper flakes, and a little bit of parm to go with a main dish.
- 1-2 zucchini
- 1 small clove garlic, crushed
- 1 Tbsp. butter or SmartBalance, etc.
- Crushed red pepper flakes as needed
- Salt & Pepper to taste
- sprinkling of shredded parmesan cheese
Rinse and dry zucchini. Peel if necessary and julienne zucchini. Mince 1 clove of garlic and add into a medium sized skillet. Add in 1 Tbsp. of butter or substitute and saute garlic lightly.
Add in zucchini and saute until tender. Remove zucchini noodles from heat and add in pepper flakes, salt, pepper, and sprinkle with cheese.