Fall Harvest Recipe: Zucchini Noodles

By Tamarah Chaddah, N.D.

Zucchini Pasta Simcoe HealthSometimes being on a low carb diet can be tough, especially if you are a pasta lover. But even if you are managing what you eat, you still have options!

Many of my patients rave about zucchini noodles as a delicious and healthy meal. As we head towards colder temperatures, try this warm recipe.

Ingredients:

  • 2 zucchinis, peeled
  • 1 tablespoon olive oil
  • 1/4 cup water
  • salt and ground black pepper to taste

Instructions:

  • Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue ‘peeling’ until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.
  • Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.

Looking for more flavour? Add your favourite sauce or other veggies and enjoy!

Recipe courtesy of allrecipes.com



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