Zoodles

Yellow squash and zucchini are great sources of vitamins and fiber, while also being super versatile vegetables. While this recipe does require specialized equipment to spiralize the squash, you’ll be rewarded with a delicious gluten free pasta alternative that cooks up quickly and ready for any sauce or seasoning.

Ingredients:

• 2 medium sized zucchini or yellow squash
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter (or an additional tablespoon of olive oil for a vegan recipe)
• 2 cloves of garlic, minced or pressed
• 2 teaspoons Italian herb blend
• Fresh ground black pepper
• Parmesan cheese (optional, omit for a vegan recipe)

Directions:

1. Using a spiralizer, turn the squash into zoodles.
2. In a skillet over medium heat, add the olive oil and butter.
3. After the butter has melted and the oil is hot, add the garlic and saute for a minute or so to remove the garlic’s raw edge.
4. Add the zoodles and toss coating them in the garlic butter. Add the Italian herbs and several grinds of fresh black pepper.
5. Saute the zoodles stirring regularly and cook until just tender, about three to five minutes.
6. Transfer to a serving dish and shred or grate fresh parmesan cheese, if using. Optionally finish with an additional grind of fresh pepper.

Notes:

• Add a teaspoon of red pepper flakes when adding the Italian herb blend for a spicier zoodle.
• Add a quarter cup of heavy cream in the last few minutes of cooking for a creamier finishing sauce.

Salt Swaps:

• Salt for this dish comes from the optional parmesan cheese.