Keto zucchini noodles
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INGREDIENTS
- 20 oz Zucchini (about 4 medium)2 tbsp Butter (melted ; or olive oil)Sea saltBlack pepper
INSTRUCTIONS
HOW TO COOK ZUCCHINI NOODLES IN THE OVEN:
Preheat the oven to 350 degrees F (177 degrees C). Grease an extra large baking sheet. (Use parchment paper if it’s not excellent non-stick.)
Arrange the zucchini on the baking sheet in a thin layer, making sure not to crowd the pan. Sprinkle with sea salt lightly and toss.
Bake for about 15 minutes, until al dente. (You can cook longer if you want them softer.)
Pat the zoodles dry with a double layer of paper towels.
Toss with melted butter, black pepper, and more sea salt to taste if needed.
HOW TO COOK ZUCCHINI NOODLES ON THE STOVE:
Place zucchini noodles into a colander over the sink. Sprinkle with sea salt and toss. Let sit for 30 minutes to drain.
After half an hour, squeeze the zoodles gently over the sink to release more water. No need to get out every last drop, but just the majority.
Heat butter in a large saute pan over medium-high heat. Add zucchini and stir fry for 3 to 4 minutes, until al dente. (Cooking time may vary depending on how much zucchini you have and the size of your pan.) Season with black pepper and more sea salt to taste
Nutrition Facts
Amount per serving. Serving size 1 cup
Calories75
Fat6g
Protein1g
Total Carbs4g
Net Carbs3g
Fiber1g
Sugar3g
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (0g) | ||
| Recipe Makes: 1 | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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