1. 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 20-30 minutes to remove excess water. Rinse with running water, drain well, and pat dry with paper towels. Now you have two choices: got directly to step 2 or… for absolutely al dente noodles that do not get mushy, return the noodles to the colander and place in the fridge, uncovered, for 1-2 hours. This allows the strands to dehydrate even further.
2. Heat a large non-stick skillet over medium-high heat and add the prepared zucchini noodles. Sauté them in the dry pan until just tender, about 1-2 minutes. Reduce the heat to low and drizzle the olive oil over the noodles, stirring gently to coat the strands. Taste and season with salt and pepper.
PRO TIP! You can julienne and sweat the zucchini in advance, then store raw noodles in a covered container in the fridge for 4-5 days. Quick pasta whenever you need it!
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|Serving Size: 1 Serving (198g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (39%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 165mg||6 %|
|Potassium 513.6mg||14 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 4.4g|
|Protein 2.4g||3 %|
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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.
Calories per serving: 46
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