These healthy “noodles” will be delicious alongside a variety of meats or seafood. Their flavor profile is most adaptable to what you are serving. Last night I served them with broiled shrimp. They will also serve as a foundation for a number of delicious meat stir-fries, Italian meat sauces and creamy seafood dishes. They are exceedingly quick to make and Induction friendly on Atkins of any Keto program. This recipe is also acceptable for Primal or Paleo followers.
2 large zucchini (about 16 ounces)
2 T. unsalted butter
2 T. my Sofrito sauce
2 T. Parmesan cheese (finely grated)
VARIATION: Use yellow summer squash instead of zucchini (or any combination of the two). For added color impact, you could add some carrot you have run through the noodler.
DIRECTIONS: Form the zucchini noodles in your preferred noodling tool. I used my hand-held Vegetti® for this task as my larger Spirooli® broke irreparably not long ago. I like the little Vegetti®! I understand they make an electric Vegetti® now, but I’ve not seen them in the stores yet. Saw it on the internet. But the hand held model works just fine. You will end up with about 3½-4 c. zucchini noodles. Depending on your tool, you may want to cut them shorter with a knife (I did). Place on a clean kitchen towel and pat/press to absorb all the water. Wait a few minutes and press again to dry them well of their water.
Heat a non-stick skillet and melt the butter. Add the noodles and with a large kitchen fork, stir them gently just until they go limp and translucent. Add the Sofrito sauce and mix well. Remove from heat and dip into a serving dish or onto plates. Sprinkle Parmesan on top either in your serving dish or allow your diners to add it themselves at the table. Enjoy!
NUTRITIONAL INFO: Makes 4 servings (about 3/4 c. each after shrinkage). Each serving contains:
108 cals., 8g fat, 5.95g carbs, 1.9g fiber, 3.05g NET CARBS, 3.1g protein, 60 mg sodium