Prep time:
Cook time:
Total time:
Serves: 1-2
Ingredients
- 2 zucchini rinsed and dried; peel if not organic, otherwise leave skin on and julienne
- 1 small clove garlic
- 1 Tbsp. regular butter or butter alternative such as Earth Balance for a dairy free version
- 1 Tsp. nutritional yeast for a cheese-like taste (optional)
- Crushed red pepper flakes as needed
- Salt & Pepper to taste
Instructions
- Rinse and dry zucchini. Peel if necessary and julienne zucchini (or cut your prep time in half and use a Veggie Bullet!
- Mince 1 clove of garlic and add into a medium sized skillet
- Add in 1 Tbsp. of butter or Earth Balance butter substitute for dairy free version and saute garlic lightly
- Add in zucchini and saute until tender
- Remove zucchini noodles from heat and add in 1 Tbsp. of nutritonal yeast (optional)
- Add in crushed red pepper flakes and salt and pepper to taste
Notes
For this recipe, I used Earth Balance vegan butter substitute in order to keep it dairy free. You are welcome to use regular butter if dairy is not a concern for you. Nutritional yeast adds a cheese-like flavor without adding any dairy. If dairy is not an issue, you are welcome to use fresh grated parmesan cheese instead. Be careful to only saute zucchini until tender. Zucchini’s are high in water content and can very easily become watery if left on heat for too long. I made my zoodles using my Veggie Bullet. It’s a little pricey but is totally worth the investment! Cuts my prep time in half!
Living the Balanced Life 