Zucchini Noodles and Paleo Sauces To Go With It!

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Going no carbs?  Or maybe just would rather eat something more nutrient dense than normal pasta?  Paleo? Gluten Free?  Well, you get where I’m going here.  Make Zucchini Noodles aka Zoodles!
I feel silly for even making this post because it’s such an easy “recipe” but I guess it’s good to have on here anyway as a resource and now you get to see how I make my zucchini noodles.

Zucchini Noodles Recipe

Ingredients

  • 1 Large Zucchini
  • 1 tbsp of cooking oil/fat of choice
  • 1 clove garlic, minced
  • Salt, as desired
  • Julienne slicer

Instructions

1.  Optional:  Use a regular peeler to remove the skin from vegetables.  I don’t do this by the way, because I like the color contrast between the zucchini skin and the zucchini insides.

2. Hold down the zucchini with one hand and place the julienne blade against the vegetable.  Apply pressure and carefully start pulling the blade from one side to the other.  It is so super fun.
3.  Repeat until you got enough zucchini noodles to satisfy your tummy.  You can also switch it up at the end!  I cube it at the very end.

4.  Now heat up your coconut oil along with the garlic in a large skillet.
5.  Once heated, throw your zucchini noodles and sea salt in there and stir it around for the next couple minutes.  Depending on your portion, should be about 5 minutes.
6.  Remove from heat and add whatever you want on it!  Here are some awesome sauces to check out:

Paleo Pasta Sauces to Try!

Turkey Meatballs Braised in Tomato Sauce

Seafood Alfredo

Cajun Chicken and Pesto

Spicy Tomato Basil Sauce

Chicken Alfredo

Quick Bolognese

Macazu Sauce

Nomato Sauce

Bolognese Sauce

Zucchini Noodles and Paleo Sauces To Go With It!

Zucchini Noodles and Paleo Sauces To Go With It!

Ingredients

  • 1 Large Zucchini
  • 1 tbsp of cooking oil/fat of choice
  • 1 clove garlic, minced
  • Salt, as desired
  • Julienne slicer

Instructions

Optional:  Use a regular peeler to remove the skin from vegetables.  I don’t do this by the way, because I like the color contrast between the zucchini skin and the zucchini insides.

Hold down the zucchini with one hand and place the julienne blade against the vegetable.  Apply pressure and carefully start pulling the blade from one side to the other.  It is so super fun.

Repeat until you got enough zucchini noodles to satisfy your tummy.  You can also switch it up at the end!  I cube it at the very end.

Now heat up your coconut oil along with the garlic in a large skillet.5.  Once heated, throw your zucchini noodles and sea salt in there and stir it around for the next couple minutes.  Depending on your portion, should be about 5 minutes.6.  Remove from heat and add whatever you want on it!

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 586mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 2g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

3 comments

  1. I love this, Tina! I’ve had a few friends ask me for zucchini noodle recipes after getting a veggie spiralizer for Christmas and this will be perfect to send to them! Thanks also for linking to my chicken alfredo recipe – we can’t get enough of that!

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