Side dish
Garlic butter zucchini noodles
Two minutes in the pan is all zucchini noodles need, and garlic butter is the sauce that suits them best: it clings to every strand, where a thin sauce slides off.
4gnet carbs
10gfat
2gprotein
115kcal
Per serving20 minServes 2
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Ingredients
For the whole dish · serves 2
- Zucchini11 oz
- Butter¾ oz
- Garlic clovestwo, thinly sliced
- Lemona squeeze
- Parsleya small handful, chopped
- Chili flakesa pinch
- Sea saltto taste
Method
5 steps · 20 minutes
- Spiralize the zucchini, or cut it into long thin strips with a vegetable peeler.
- Spread the noodles on paper towels, sprinkle lightly with salt, and leave them for 10 minutes, then press them dry. Skip this and they release their water into the pan and turn to soup.
- Melt the butter in a wide pan over medium heat and cook the garlic and chili for 1 minute, until the garlic is pale gold.
- Add the noodles and toss for 2 minutes only, just long enough to warm them through. They should still have some bite.
- Off the heat, add the lemon and parsley and serve right away.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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