Zucchini Noddle Recipe

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Olive Oil & Garlic Zucchini Noodle Saute - This recipe is something I will be making the rest of the season because it's simple, delicious, tangy, and refreshing. Follow Me on Pinterest

Zucchini noodles are such a fun thing to make this time of year. It’s growing season for them around here and I see them everywhere.  I love growing zucchini. It’s a plant that gives you lots and needs little to survive. To make this recipe you can use either this veggie slicer (the one shown in the pictures), a Julian slicer, or your cheese shredder. I have made noodles with all three of these gadgets and the kids were the most excited for the noodles I made with the veggie slicer.  An extra bonus, zucchinis are packed with potassium. This recipe is something I will be making the rest of the season because it’s simple, delicious, tangy, and refreshing.

Olive Oil & Garlic Zucchini Saute Follow Me on Pinterest Ingredients you’ll need  – olive oil, fresh garlic, kalamata olives, vinegar, sharp (well aged) cheese and one pound of zucchini.

Olive Oil & Garlic Zucchini Saute Follow Me on Pinterest

First, make the noodles.

Olive Oil & Garlic Zucchini Saute Follow Me on Pinterest

Second, heat the oil with 2 finely shredded cloves of fresh garlic. stir and cook until the garlic turns golden.

Olive Oil & Garlic Zucchini Saute Follow Me on Pinterest

Then add the zucchini. Stir and sauté for about 5 – 10 minutes. To make it tender but still al dente cover the pan with a lid and cook for a few more minutes (watch it here, you don’t want soggy zucchini). Lastly, turn off the heat and add the vinegar, sea salt and pepper. Taste test. Transfer to a serving dish. Garnish with cheese and olives. Enjoy!

 Olive Oil & Garlic Zucchini Saute

Recipe: Olive Oil & Garlic Zucchini Noodle Sauté

Ingredients

  • 4 or more tbsp. olive oil
  • 2 cloves fresh garlic
  • 1 pound zucchini
  • 1 -2 tbsp. vinegar (I used apple cider)
  • sea salt and pepper to taste
  • a few ounces of sharp well aged cheese (I used TJ’s vintage reserve)
  • 1/4 cup kalamata olives sliced in half

Instructions

  1. Add olive oil and garlic (finely shredded) to a pan and cook over medium heat until the garlic starts to brown.
  2. Add the zucchini. Stir and sauté for about 5 – 10 minutes. To make it tender but still al dente cover the pan with a lid and cook for a few more minutes (watch it here, you don’t want soggy zucchini).
  3. Turn of the heat and mix in the vinegar, sea salt and pepper.
  4. Transfer to a serving dish and garish with cheese and olives.   Enjoy!

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

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