- 6 zucchini
- 6 tablespoons butter
- 4 cloves garlic, minced (use 6 if you love garlic like me)
- 2 large handfuls fresh basil leaves, chopped
- 5 large handfuls fresh baby spinach, chopped
- 2 teaspoons fine grain sea salt
- 1 teaspoon ground black pepper
- Grated Parmesan cheese
- Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand – I use this spiralizer.) If you don’t have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider “noodle” from the zucchini, like fettuccini.
- Heat one tablespoon of butter in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.
- Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.
- Wipe the pan and melt the remaining tablespoons of butter over low heat. Add minced garlic and saute’ for about 5 minutes, until fragrant.
- Keep an eye on the garlic the whole time, you don’t want it to brown or it will turn bitter (use the smallest burner you have if necessary).
- Add chopped basil and spinach to the skillet and stir until wilted about 1 minute.
- Turn the heat to medium-high, add zoodles and saute’ for 2 minutes, stirring constantly until heated through.
Season with salt and pepper, sprinkle with grated Parmesan cheese and serve.
One serving yields 262 calories, 19 grams of fat, 19 grams of carbs, and 9 grams of protein.
This recipe courtesy of The Iron You blog.