Zucchini Noodles With Olives Marinara And Goat Cheese Gluten Free Healthy Low Carb Vegetarian Recipes

MEDITERRANEAN ZUCCHINI NOODLES WITH GOAT CHEESE

Steps:

• Place the walnuts in a small nonstick skillet over medium heat. Cook, tossing constantly, until the walnuts are slightly browned and fragrant. Remove from heat and let cool.
• Heat 1½ tablespoons of olive oil from the jar of sun-dried tomatoes in a large skillet over medium heat.
• Add the zucchini noodles, Herbes de Provence, garlic, salt, and pepper. Cook, stirring occasionally, until the noodles have begun to soften, about 5 minutes.
• Transfer the noodles to a serving bowl.
• Add the remaining 1½ tablespoons of olive oil to the pan along with the wine, sun-dried tomatoes, and spinach. Cook, stirring occasionally, until the spinach has wilted.
• Top the zucchini noodles with the spinach mixture and garnish with the walnuts and cheese.

ZUCCHINI NOODLES LOW-CARB

Steps:

• Get out your best vegetable peeler (it must be SHARP).
• "Peel" strips off the zucchini, going around the length of the veggie in an equal manner so that you make strips of equal length and thickness - you'll get the hang of it after one zucchini so have an extra available for practice.
• After you have peeled a bowl full of strips, add olive oil and salt and pepper to taste. Don't add too much olive oil. Let the bowl sit out for 1 hour to "temper" the noodles, tossing once or twice (I like to toss with my hands, the zucchini strips feel silky and wonderful!)
• Place in fridge after one hour until ready to use (will keep for one day).
• I serve this with meatballs and sauce, plain, or with grated cheese. Some people actually boil these noodles briefly (blanche) but I prefer them raw.