Recipe Mondays by Dr. Wendy Carvalho-Ashby!

 

  

Serves 3 lunches

Ingredients

• 3 Zucchini or Summer Squash (6-8" long in size)
• 2 Tablespoons of Extra Virgin Olive Oil (EVOO)
• ½ teaspoon of salt
• ½ teaspoon of lemon peel
• 1-2 Tablespoons of freshly chopped basil
• Optional toppings: Pasta sauce, Parmesan cheese, fresh basil, and/or fresh tomatoes.

Instructions

1. Scrub and clean fresh zucchini. Remove ends and julienne by hand or using a mandolin or a cool tool like the veggetti. (Discard core and seeds as they do not saute well in this application.)
2. In a skillet on the stove, add 1 Tablespoon of EVOO on medium-high heat. Once heated, add half your zucchini noodles. You will need to cook them in two batches.
3. Add ¼ teaspoon of salt and ¼ teaspoon of lemon peel. Toss and cook for 3-4 minutes.
4. Half way through, add half of your allotted freshly chopped basil (approximately ½ - 1 Tablespoon worth) and finish cooking until noodles are soft.
5. Repeat with second batch of noodles.
6. Serve immediately with favorite pasta sauce, topped with Parmesan, fresh basil, and/or fresh tomatoes.

ENJOY!