Zoodles

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Servings: 4 Prep: 15 min Cook: 5 min AIP Dairy Free GAPS Gluten Free Keto Low Carb Paleo Pescetarian Vegan Vegetarian Simple Stovetop Vegetarian Added 30 days ago Updated 30 days ago

Ingredients

4 large zucchinis 2 teaspoons sea salt 3 tablespoons extra virgin olive oil

Instructions

1. Finely julienne the zucchini lengthwise to create long “matchstick” strips, or use a spiral slicer.

2. Place the zucchini in a colander and toss with the salt. Set the colander in the sink and let sit for 1 hour.

3. Rinse the zucchini very, very thoroughly (have a taste to make sure there’s no salt left at all).

4. Drain on a tea towel or paper towels to get rid of as much moisture as possible.

5. Heat the oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring gently but frequently, until the zoodles are cooked al dente, 4-5 minutes.

6. If there’s a lot of liquid in the pan, turn up the heat.

7. Serve with marinara, pesto, bolognese, or your favorite sauce.