Zucchini Spaghetti
Named for their resemblance to spaghetti, this keto dish is 100% veggie, with no pasta.
Servings: 4 servings
Calories: 31kcal
Ingredients
- 4 each zucchini medium size
- 1 tablespoons olive oil or butter
- salt and pepper
Instructions
- You don't get much easier than this! Wash and trim one 6-8 inch zucchini per person. Use a julienne peeler to make long, thin strands, stopping when you get to the inner seeds.
- Put the strands into a skillet over medium heat with some butter, and cook, stirring often, for 2-3 minutes. Season, and dig in!
Notes
Recipe Card Tips
- Stop peeling at the seeded center. That part of the zucchini holds excess water and makes the finished dish watery.
- Don't overcook the strands. Look for a slight color brightening and a bit of translucence, and pull them from the heat right away.
- Serve these right away rather than making them too far ahead. They hold up best fresh from the pan, since they don't reheat or store as well as most keto sides.
Nutrition
Serving: 1g | Calories: 31kcal | Carbohydrates: 0.03g | Protein: 0.01g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 0.2mg | Potassium: 3mg | Fiber: 0.01g | Sugar: 0.03g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 0.2mg | Iron: 0.02mg