 are a healthy alternative to wheat based noodles and a fantastic gluten free option.){kind=link}
Preparation Time: 5 minutes / Cooking Time: 4 minutes / Serves: 2-4
Ingredients
- 2 zucchinis
- 15ml extra virgin olive oil
- pinch of salt and pepper
- extra virgin olive oil to finish
Method
- Peel the skin off the zucchinis and then slice them lengthways using a julienne peeler until it’s not possible to slice any more.
- Heat a frying pan with a the 15ml of olive oil.
- Once the oil is hot, add in the noodles and stir for about 4 minutes until the noodles have softened and have the texture of cooked spaghetti.
- Remove from the heat, add a pinch of salt and pepper and stir.
- Put the zucchini noddles onto a plate and drizzle with some extra virgin olive oil.
Notes
A lot of people use a spiralizer when making zucchini noodles but unless you already own one it’s not really necessary. A julienne peeler is cheaper, takes up less storage space and gets you the same result. If you don’t have either, you can use a knife to cut the zucchini into thin strips but this will be more time consuming and they won’t necessarily be even.