HANDS-ON: 10 MIN. // TOTAL: 10 MIN. // MAKES 3 CUPS
Zucchini has a mild flavor that pairs well with other ingredients—not to mention that you can just wash and spiralize it with the peel. Other veggies like sweet potatoes, butternut squash, and beets can be spiralized to make “noodles” too, but typically need peeling and a slightly longer cooking time.
1 tablespoon olive oil
3 cups zucchini noodles or spirals
Salt and black pepper
Heat a large skillet over medium-high heat. Add the oil to the pan; swirl to coat. Add the zucchini and cook, stirring frequently, for 2 minutes or until the noodles are just tender. Season lightly with salt and pepper. Serve or store in an airtight container in the refrigerator.
(SERVING SIZE: 1 CUP): CALORIES 64; FAT 5G (SAT 1G, UNSAT 4G); PROTEIN 2G; CARB 4G; FIBER 1G; SUGARS 3G (ADDED SUGARS 0G); SODIUM 172MG; CALC 2% DV; POTASSIUM 8% DV
BUY FRESH SPIRALS: Most grocery stores now offer several types of spiralized vegetables in the precut produce section.
MAKE YOUR OWN: Make veggie noodles by using a spiralizer or a vegetable peeler. Wash and dry the produce. If using a spiralizer, follow the manufacturer’s directions. If using a julienne peeler, make ribbons by peeling the zucchini lengthwise into strips, stopping at the inside part containing the seeds; discard the seeds.
3 cups “noodles” = 1 (10.7-ounce) package or 1 pound vegetables (before being trimmed and cut)