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Zucchini Noodles

Zucchini Noodles

This is, by far, my favorite food substitution – using zucchini as a pasta replacement. The texture is perfect. It is faster to prepare, has more flavor, and is 1/7th the calories, and only 1/6th the carbs of pasta.

(Serves 1)

-1 medium zucchini (per serving)
- olive oil (extra virgin) for sautéing
- Omega Crunch Roasted Garlic Shelled Flax Seed (for topping)

Using a potato peeler, peel all the dark green skin off the zucchini (don’t use the skin for this recipe). Then, while carefully holding the zucchini in one hand, shave all the flesh off the zucchini – one strip at a time. It will resemble linguine noodles. Once you reach the seeds (you will see them show through), stop peeling. Heat the olive oil in a medium pan over medium heat. Add the zucchini noodles and sauté for 3 minutes. That’s it! You’re done! Top with your favorite healthy, homemade sauce, and Roasted Garlic Shelled Flax Seed.

**healthy tip** instead of using a whole tablespoon or two of olive oil to sauté your vegetables (or meat), pour some olive oil into a new, clean spray bottle and simply spray your pan with a thin layer. Save yourself the calories!

Nutritional Info Per Serving (1 whole zucchini):
31 cals, 7g carbs, 0g fat, 2g protein, 3g sugar, 2g fiber

Compare to 1 cup cooked linguine noodles:
(220 cals, 43 g carbs)

Recipe by Kitchen Caleigh


 

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