Zucchini Noodles (Build a better pasta or bowl?)

Prep Notes


    Zucchini (approx 1 per serving, depending on size)

    1 tsp salt

    1 T grass-fed butter, ghee, olive oil or coconut oil
    1 clove garlic minced (optional)

    salt and pepper to taste

    fresh raw parmesan cheese or nutritional yeast, as preferred 

    salt and black pepper to taste

    1/4 cup grated Parmesan cheese


  1. Cut zucchini into thin, noodle-like strips (a spirulizer is a great, low cost tool or a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.
  2. Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
  3. Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.


Note from Chef:    This is a good starter recipe if you want a recipe to follow. HOWEVER, I prefer EASY!!!   Note that I often spiralize zucchini during my weekly prep.  When I want to use it, I do not drain it or blanch it.  I simply take it out of the fridge, heat up some coconut oil, and toss it in the pan on simmer.  It does not take long to cook,  less than 5 minutes.  You can use zucchini noodles with virtually anything -- raw in a salad or cooked in a bowl -- but I love it topped with my cashew cheese.   I also add to it -- I throw in spinach and top with red pepper flakes - and it's one of my favorites!  Quick and easy when you have sauces on hand!