As I continue on my low-carb journey, I find myself substituting vegetables for traditional pasta noodles more and more. The great thing about this that the vegetable noodles do a MUCH better job of absorbing the delicious flavor of the herbs and spices that you add in. Below is my recipe for some pretty darn tasty zucchini noodles. I hope you enjoy it.
Zucchini Noodles with Shallots and Garlic
2 tablespoons olive oil
¾ cup sweet peppers, chopped
1 large shallot, sliced
2 garlic cloves, sliced
2 large zucchini, spiralized
½ teaspoon Kosher salt
½ teaspoon fresh ground black pepper
⅛ teaspoon red chili pepper flakes
Tools: Vegetable Spiralizer
Heat olive oil in pan. Add in shallots and peppers and sauté for two minutes on medium-high heat. Add in garlic and sauté for an additional one minutes. Add in zucchini, salt, pepper, and chili pepper flakes and continue to sauté for three to four minutes until desired tenderness (I sauté mine for about three minutes so that they still have a bit of bite to them).
Garnish with Parmesan cheese
Add grilled shrimp or chicken for protein