Meal Type: Sides, Vegetables
Diet Type: Dairy free, Egg free, Gluten free, Grain free, Low FODMAP, Phase 1 Restricted, Phase 1 Semi Restricted, Phase 2 Reintroduce, Vegan, Vegetarian
Cooking Time: Under 30 minutes
Diet Type: Dairy free, Egg free, Gluten free, Grain free, Low FODMAP, Phase 1 Restricted, Phase 1 Semi Restricted, Phase 2 Reintroduce, Vegan, Vegetarian
Cooking Time: Under 30 minutes
Prep: 20 mins
Cook: 2 mins
Yields: 2 Servings
Zucchini noodles are the perfect alternative to traditional gluten and grain based noodles.
Imperial
Metric
Ingredients
- 2 large zucchini
- 1 tbs coconut oil, ghee or other quality saturated fat
- Salt and pepper to taste
Method
- Wash and pat dry the zucchini with paper towel.
- Cut the zucchini into thin ribbons with a spiralizer, mandolin or sharp knife.
- Place the zucchini noodles in a sieve and sprinkle liberally with sea salt.
- Leave for 20-30 minutes until the moisture has been extracted from the noodles.
- Remove from the sieve and pat dry with paper towel, removing the excess salt.
- Heat the fat in a frying pan until hot. Quickly add the noodles and toss for 1-2 minutes until cooked through.
- Serve immediately with your favourite pasta sauce.
- You can keep any surplus un-cooked noodles in the fridge wrapped in paper towel for 1 day.
Note
- You can keep any surplus un-cooked noodles in the fridge wrapped in paper towel for 1 day.
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