Zucchini Spaghetti
Zucchini Spaghetti is a really fun way to serve zucchini and perfect if you are on a low-carb, or no-carb diet.
Ingredients
- 4 medium zucchini
- 1 teaspoon extra virgin olive oil
- 1 teaspoon unsalted butter
- ½ teaspoon salt or to taste
- Freshly ground pepper to taste
- ½ teaspoon dried dill weed or other soft herb
Instructions
- Cut the ends from each of the zucchini. Using a mandolin, set to the smallest julienne, julienne the zucchini using long strokes until you have squash strands that resemble "spaghetti". (Use only the outside, discard the seedy part). Heat the oil and butter in a saute pan, add the zucchini spaghetti, salt, pepper, and dill weed. Quickly saute the zucchini until crisp-tender (it will cook fast, in less than 5 minutes). Taste and adjust the seasonings; serve twirled onto the plate.
- Variation: Omit the dill, add some thyme, and grated Parmesan.
Nutrition
Serving: 1gSodium: 212mgFiber: 2gCholesterol: 2mgCalories: 46kcalPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 2gProtein: 2gCarbohydrates: 6g
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