Gluten-Free Zucchini Noodles Recipe – Grain-Free, Low Carb, & THM!

Zucchini noodles sound, at first, like a very unusual idea indeed. Especially if you grew up eating mushy zucchini (like me!) You have to wonder – how can such a floppy vegetable retain the shape of a noodle?

The answer is very simple – don’t overcook it! I saute my zucchini noodles over very high heat, very quickly – basically stir frying them.

These zucchini noodles are a great alternative to pasta for those who are eating gluten free or low carb. When cooked al dente (cooked but still firm,) zucchini noodles hold up well enough to even handle sauce.

I love to eat zucchini noodles fresh out of the pan, with no addition other than parmesan. My kids eat them happily and even fight over who gets to use our spiralizer. If you don’t have a [easyazon_link identifier=”B0007Y9WHQ” locale=”US” tag=”survthestor-20″]spiralizer[/easyazon_link], you might want to look into a [easyazon_link identifier=”B00JVSVMJU” locale=”US” tag=”survthestor-20″]mandoline[/easyazon_link]. Our spiralizer has been well worth the investment.

THM-FRIENDLY: For those who are doing the [easyazon_link identifier=”0988775115″ locale=”US” tag=”survthestor-20″]Trim Healthy Mama[/easyazon_link] plan, this recipe works very well with THM. This recipe would be classified as an “S.”

 

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Patti Brown is a wife and mom who loves to play in the kitchen. Her three children and husband are usually happy to try her inventions, and even join the fun. Their kitchen is the busiest room in the house!Patti and her daughter write about cooking, handcrafts and their latest home arts projects at their blog Blossoms And Posies. Read more about Patti here! >>