Paleo Recipe for Zucchini Noodles
Not exactly traditional pasta, but if you’re craving the a big bowl of noodles, these Paleo-friendly Zucchini Noodles should satisfy. Sweating the zucchini noodles with salt is essential in this Paleo recipe so they don’t become watery and limp during cooking. If you use this technique, the result is zucchini noodles with the texture of al dente pasta.
Preparation time: 35 minutes
Cook time: 3 minutes
Yield: 4 servings
6 medium zucchini, sliced with a julienne peeler (about 6 cups)
2 tablespoons extra-virgin olive oil
1 clove garlic, minced (about 2 teaspoons)
Salt and ground black pepper to taste
Place the julienned zucchini in a colander or wire strainer and toss generously with salt until the strands are lightly coated. Allow the zucchini to sit for 20 to 30 minutes. Rinse with running water, drain well, and squeeze dry in a clean dish towel.
Heat a large skillet over medium-high heat. Sauté the zucchini noodles in the dry pan until they’re just tender, stirring them constantly with a wooden spoon, about 2 minutes. Push the noodles to the side of the pan, and reduce the heat to low.
Add the olive oil and garlic to the pan, stirring with a wooden spoon until the garlic is fragrant, about 20 seconds. Push the zucchini noodles into the oil and stir gently until they’re coated. Turn off the heat and season the noodles with salt and pepper.
Per serving: Calories 102 (From Fat 65); Fat 7g (Saturated 1g); Cholesterol 0mg; Sodium 154mg; Carbohydrate 9g; Dietary Fiber 4g; Protein 4g.