SuperCharged Zucchini Noodles: - DrJockers.com

SuperCharged Zucchini Noodles:

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SuperCharged Zucchini Noodles:

This recipe is a modified version of another recipe by my friend Miss Dot.  She is extremely talented and has a wonderful blog that I highly recommend.

Zucchini Noodles Ingredients:

Zucchini (As much as you need. I’ve found that 2 medium zucchini makes enough for one dinner serving)

Pink salt and pepper, to taste

Coconut Oil and/or Grass-fed Butter– as much as you want to use

Special equipment: mandoline or julienne peeler, colander

Zucchini Noodles Instructions:

Step #1: Using the mandoline or peeler (or just a knife if that’s all you have), slice the zucchini into noodles.

Step #2: Using paper towels, squeeze a good deal of moisture out of the noodles and then transfer them to the colander. Salt them and let stand for 15 minutes.

Step #3: Preheat the oil in a skillet on high heat.

Step #4: Once again, take paper towels and squeeze the excess moisture out of the noodles, then add the noodles to the pan. Toss with the coconut or grass-fed butter and quickly fry for 1-2 minutes.

Step #5: Plate and serve with your favorite sauce or ragout!

Step #6: Use a julienne peeler or spiral slicer to turn zucchini into delicious noodles, ready for any traditional topping!

Note: This recipe takes about 20 minutes to prep and 5 minutes to cook.

Dr Jockers Comments:

This is a great low-carb version of spaghetti noodles.  I like to load it up with coconut oil and pastured butter as it greatly enhances the flavor and texture and improves the nutritional content of the noodles.

Traditional pasta noodles are high in carbohydrates and cause blood sugar imbalances.  These noodles will not do that, in fact, they will enhance your bodies ability to burn fat and improve brain function.  Try them out and I think your family will love them!

Leave a comment with what you thought of the noodles!

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One Response to SuperCharged Zucchini Noodles:

  1. Lydia February 12, 2014 at 4:46 pm #

    Thanks!!! Trying out this recipe this Weekend…. sounds YUMMY.”

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