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| Zucchini 'Noodles' |
"A tasty and fairly simple way for people on a gluten-free or wheat-free diet to enjoy a noodle dish. I usually use 4 zucchini and 2 summer squash for a colorful mix."
Ingredients :
- 6 zucchini
- 2 teaspoons salt
- 3 tablespoons margarine
- 1 clove garlic, minced (optional)
- salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions :
| Prep : 35M | Cook : 4M | Ready in : 45M |
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- Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.
- Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
- Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.
Notes :
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