Herby spiralized zucchini noodles tossed with lemon juice and fresh herbs. An easy paleo vegetable side dish that is made in less than 10 minutes!
OK, let’s cut to the chase. I am obsessed with zucchini. I eat about 3 to 4 pounds of it every week, and I usually am out of it when I need to go grocery shopping again. The weird part is that I cook it the same way every night…. sliced, quartered, and sautéed. Then I put avocado on it and call it a day. OMG MORIAH HOW CAN YOU WRITE A COOKING BLOG. I know right? I’m still baffled.
I figured “sautéed zucchini” wasn’t a legit enough recipe for me to post, and it’s not the most fun thing to photograph, so I pushed myself to be a little creative and pull out the spiralizer for this recipe. And you know what? It isn’t half bad. Actually, I ate three servings of it in a day. I might just have to change up my awkward zucchini habit more often.
Herby Spring Pea Zoodles
PREP TIME 5 minutes
COOK TIME 5 minutes
TOTAL TIME 10 minutes
SERVINGS 4
INGREDIENTS
- 2 tbsp olive oil
- 2 cloves garlic minced
- 3 large zucchini spiralized
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup fresh spring peas
- Juice from 1/2 lemon
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh basil chopped
INSTRUCTIONS
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Place olive oil and garlic in a skillet over medium heat. Saute for 2 minutes, or until fragrant. Add zucchini, salt, and pepper and saute for 3-4 minutes, or until zucchini is softened. Toss with peas, parsley, and basil and serve with a squeeze of lemon!
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