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
- 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.)
- 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.
- Add ¼ teaspoon of salt and ¼ teaspoon of lemon peel. Toss and cook for 3-4 minutes.
- Half way through, add half of your allotted freshly chopped basil (approximately ½ - 1 Tablespoon worth) and finish cooking until noodles are soft.
- Repeat with second batch of noodles.
- Serve immediately with favorite pasta sauce, topped with Parmesan, fresh basil, and/or fresh tomatoes.
ENJOY!