Spiralized Zucchini Noodles with Cripsy Potato Squares

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Bright foods always look/taste better on a white or black dish. White is my favorite for a lime green color.
Bright foods always look/taste better on a white or black dish. White is my favorite for a lime green color.

Zucchini is a productive plant and most people have a hard time figuring out what to do with the abundance of zucchini the end up with. But, if you’re good about grabbing the zucchini when it’s young, the seeds are small and soft, and they are no more than 3 inches wide – you have a powerful noodle substitute on your hands.

  • Spiralized Zucchini or thinly sliced into noodle size
  • A clove of garlic smooshed and left alone for at least 5 minutes before being cooked. This creates Allicin, a substance similar to penicillin and wildly good for you.
  • Salt, pepper, and herbs to taste. I like a blend of basil, sage, and oregano.
  • Cook the zucchini noodles and garlic for about 1 minute on high heat until al dente. The longer your food sits on the plate, the more water will be released and if you don’t cook the noodles al dente, you might have a plate of mush on your hands before your done taking pictures of it 🙂
  • Salt and pepper just before your ready to eat, this will also extra water from the veg. Timing is everything.
  • If you want to balance the noodles with a bit of crunch, I really like a crispy, small dice potato cooked in coconut oil and finished with herb butter.
  • Parmesan cheese brings it all together and adds some complexity and texture to each bite.

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