Zucchini Noodles Low-Carb

Recipe by SoberOldie
READY IN: 20mins
SERVES: 2-3
YIELD: 3-4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Get out your best vegetable peeler (it must be SHARP).
  • "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.
  • 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!)
  • Place in fridge after one hour until ready to use (will keep for one day).
  • 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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