Zucchini 'Noodles'

The versatile and abundant zucchini becomes a noodle in this gluten-free dish.

Rated 4.6 from 133 votes

Prep Time

35M

Total Time

45M

Servings

4 servings

6 zucchini

2 teaspoons salt

3 tablespoons margarine

1 clove garlic, minced (optional)

salt and black pepper to taste

1/4 cup grated Parmesan cheese

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Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.

Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.

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.

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Instructions

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