Naturally low carb and gluten free, Sautéed Zucchini Noodles with Lemon and Thyme is a quick and delicious vegetarian dish perfect for a weeknight.
It only took me 8 months to use the spiralizer, I got for Christmas. Now I’ve made up for lost time since then. I felt like a little kid giggling about these long “noodles” the zucchini made. At first, I thought it was just me and my nerdy love of all things food. So I called over my little one. She giggled and was so proud of her long noodle.
I had my husband use it when he was making Sour Cream Dill Cucumber Salad for my birthday. He calls me over to proudly show me how long he got his cucumber noodles. It runs in the family, what can I say? The best part of making food fun is that everyone seems to enjoy eating it more. Even my little one who hates zucchini tried it. She didn’t eat much of it, but zucchini even entering her mouth is a huge step forward.
Sauteed Zucchini Noodles are the perfect side dish for summer plus it is cheap. This time of year with all those new school supplies to buy and Christmas just a few months away (yes, I’m already thinking about Christmas), cheap dishes are a lifesaver. One little tip, go head and spiral the zucchini (or shred) , salt it and squeeze dry the night before. Then you can throw it all together in just a few minutes the next day. Dinner will be served in no time. I should call this a double bonus dish, cheap and quick. Let’s hear it for Sautéed Zucchini Noodles with Lemon and Thyme. I am keeping the easy and quick weeknight meals coming. Come back on Thursday for Pasta with Fresh Tomato Sauce.
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Sautéed Zucchini Noodles with Lemon and Thyme
- 2 lbs zucchini shredded or spiralized
- 1 ½ tsp kosher salt
- 1 tbsp grape seed oil or any neutral olive oil
- 1 cup thinly sliced onion
- ¼ tsp dried red pepper flakes
- ½ tsp lemon zest
- 1 tsp fresh lemon juice
- 1 tsp fresh chopped thyme
Place zucchini shreds or spirals in a colander and mix with salt. Place into a bowl and let sit for 15 minutes.
Place zucchini in a clean towel and squeeze as much water out as you can.
In a non-stick skillet over medium heat, add oil and onions. Cook until onions start to become golden, about 15 minutes.
Add zucchini and red pepper flakes and stir fry for 2 minutes.
Take off the heat and stir in the rest of the ingredients.
I calculated 1 Weight Watcher Smartpoints.
Adapted from Sara Moulton
Happy Healthy Eating,
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