Since I don’t eat gluten at this point in my life, I love making “noodles” from zucchini. A julienne tool, mandoline or spiralizer lets you easily transform zucchini into noodles. Use this as a base of “noodles” served with tomato sauce and your favorite vegan, chicken or grass fed meatballs. You can use other herbs like marjoram or thyme in place of the basil for variation. The video below shows how to do it step by step.
Sautéed Zucchini Noodles with Basil
Gluten Free, Dairy Free, Vegan, Paleo PRINT RECIPE
2 servings
2 medium zucchini rinsed, dried, ends trimmed
½ tsp Celtic sea salt
1 garlic clove pounded to a puree
2 Tb olive oil
3 Tb coarsely chopped fresh basil
- Julienne the zucchini using the julienne blade of a mandoline or spiralize them using a spiralizer.
- Layer the zucchini into a mixing bowl, salting each layer lightly
- Let stand for 20 minutes.
- Peel the garlic and chop.
- Smash the garlic on a cutting board with the broad side of a chef’s knife. Place a pinch of salt on the smashed clove, and mash the salt into the garlic until you get a puree. Alternately use a mortar and pestle.
- Scrape the garlic into a small bowl
- Drain the zucchini in a colander, squeezing tightly to remove as much liquid as possible
- Heat olive oil on medium-high heat in a heavy bottomed sauté pan
- Add the drained zucchini and sauté, tossing frequently and spreading the zucchini out in the pan with a spatula and pressing down to help it brown lightly about 7 minutes
- When the zucchini is cooked, add garlic and stir to combine evenly
- Remove the pan from the heat and stir in the chopped basil
- Serve hot or at room temperature
