How to cook Zucchini Noodles Low-Carb
Low carb zucchini recipe Ingredients
• 4-5 zucchini
• 1 tablespoon olive oil
• 1 dash salt
• 1 dash pepper
1. Get out your best vegetable peeler (it must be SHARP).
2. "Peel" strips off the zucchini, going around the length
of the veggie in an equal manner so that you make strips of equal
length and thickness - you'll get the hang of it after one zucchini
so have an extra available for practice.
3. After you have peeled a bowl full of strips, add olive oil and
salt and pepper to taste. Don't add too much olive oil. Let the bowl
sit out for 1 hour to "temper" the noodles, tossing once
or twice (I like to toss with my hands, the zucchini strips feel silky
and wonderful!)
4. Place in fridge after one hour until ready to use (will keep for
one day).
5. I serve this with meatballs and sauce, plain, or with grated cheese.
Some people actually boil these noodles briefly (blanche) but I prefer
them raw.
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