Zucchini ‘noodles’ have been an obsession at my home all summer long. They are incredibly versatile and a great way to get vegetables in when cooking for picky eaters. This recipe is one I often use when I am looking for a quick, easy lunch that is both filling and nutritious.
I love them, my fiance loves them, and they would be especially great for little ones when you’re looking for a way to sneak veggies in. This is a very basic starting point, so feel free to add in whatever sounds good. Spicy peppers, fresh basil and even capers all make great additions to this dish. In the recipe, I gave you both the dairy free version, as well as a regular version if dairy is not an issue for you. If you want to avoid nutritional yeast or cheese all together, feel free to try this with marinara sauce instead. It makes a great spaghetti substitute.
- 2 zucchini rinsed and dried; peel if not organic, otherwise leave skin on and julienne
- 1 small clove garlic
- 1 Tbsp. regular butter or butter alternative such as Earth Balance for a dairy free version
- 1 Tsp. nutritional yeast for a cheese-like taste (optional)
- Crushed red pepper flakes as needed
- Salt & Pepper to taste
- Rinse and dry zucchini. Peel if necessary and julienne zucchini
- Mince 1 clove of garlic and add into a medium sized skillet
- Add in 1 Tbsp. of butter or Earth Balance butter substitute for dairy free version and saute garlic lightly
- Add in zucchini and saute until tender
- Remove zucchini noodles from heat and add in 1 Tbsp. of nutritonal yeast (optional)
- Add in crushed red pepper flakes and salt and pepper to taste