Description
A vibrant, grain-free 10-minute dinner using spiralized zucchini and carrots tossed in a zesty lemon-garlic sauce with a hint of spice.
Ingredients
2 green zucchini
2 yellow zucchini
1 to 2 large carrots
1/2 teaspoon salt (for the noodles)
1 tablespoon olive oil
1 tablespoon garlic, minced
1 teaspoon red pepper flakes
Juice of 1/2 lemon
Instructions
Spiralize the green zucchini, yellow zucchini, and carrots into long strands.
Place the spiralized vegetables into a large bowl and toss with 1/2 teaspoon of salt to help draw out moisture.
Drain any liquid that has accumulated and thoroughly dry the bowl.
Heat the olive oil in a large pan over medium heat.
Mince the garlic and add it to the hot pan, cooking for 1 to 2 minutes until fragrant.
Add the red pepper flakes and lemon juice to the pan, cooking for an additional 1 to 2 minutes.
Remove the pan from the heat entirely.
Toss the zoodles into the hot pan with the sauce.
Serve immediately.
Notes
Salt the zucchini noodles to remove excess moisture and prevent sogginess
Use a spiralizer for best results; a julienne knife can work in a pinch
Adjust red pepper flakes to taste for spiciness
- Prep Time: 5
- Cook Time: 5
- Category: Dinner
- Method: Stir-frying
- Cuisine: American