Garlicky Zucchini Noodles & Spicy Rice Ball

{ Garlicky Zucchini Noodles }

My first adventure in spiralizing (veggie noodles, zoodles…or whatever people are calling them these days)! My husband has been asking for a spiralizer. I first got him this one, but we weren’t quite coordinated enough to make it work right. After looking a few others and consulting with other spiralizers, we ended up with this  one and it is pretty AWESOME!

Here is a recipe for garlicky zucchini noodles (Garlic Zoodles?). I know this is nothing new to the experienced spiralizers, but I was still pretty proud of these. I’ve been wanting to try these vegan, clean, low-cal, low sodium option for my beloved PASTA. I topped them with a quick red wine tomato sauce and a spicy rice ball (using coconut milk and leaving out the egg for a vegan version), and didn’t even miss the spaghetti noodles!

{ ingredients }

  • 1 pound of zucchini
  • 2 cloves of garlic (or 3 if you live on the edge like me)
  • 1-2 Tbs. of coconut oil or olive oil (I used Tuscan Herb oil)
  • Plenty of fresh ground salt & pepper
  • Parmesan cheese  and red pepper flakes for topping (OPTIONAL)

 { directions }

  1. Chop the top off the zucchini and use spiralizer to make noodles.
  2. Add oil and garlic to a pan and cook a few minutes before adding in zucchini.
  3. Toss zucchini, garlic and oil for about three to five minutes, until zucchini is tender.
  4. Serve along, topped with your favorite sauce, grilled veggies or rice balls), and top with some Parmesan cheese.
  5. Enjoy! Yum!

Makes about 2-4 servings.

{ Keep Cooking in Love & Light! }

Garlicky Zucchini Noodles
Garlicky Zucchini Noodles
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