Prep: 20 mins

Cook: 2 mins

Yields: 2 Servings

Zucchini noodles are the perfect alternative to traditional gluten and grain based noodles.

Zucchini Noodles Recipe 786x1024
Imperial
Metric

Ingredients

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    2 large zucchini

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    1 tbs coconut oil, ghee or other quality saturated fat

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    Salt and pepper to taste

Method

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    Wash and pat dry the zucchini with paper towel.

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    Cut the zucchini into thin ribbons with a sprializer, mandolin or sharp knife.

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    Place the zucchini noodles in a sieve and sprinkle liberally with sea salt.

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    Leave for 20-30 minutes until the moisture has been extracted from the noodles.

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    Remove from the sieve and pat dry with paper towel, removing the excess salt.

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    Heat the fat in a frying pan until hot. Quickly add the noodles and toss for 1-2 minutes until cooked through.

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    Serve immediately with your favourite pasta sauce.

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    You can keep any surplus un-cooked noodles in the fridge wrapped in paper towel for 1 day.

Note

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    You can keep any surplus un-cooked noodles in the fridge wrapped in paper towel for 1 day.

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