There was one year that I ate so much zucchini and alfalfa sprouts, I never wanted to see either of them again. Zucchini is just making it’s way back into my diet. Using coconut oil brings a whole new taste sensation to it.
Zucchini Strands
Ingredients
- 2 zucchini, halved lengthwise and seeds removed*
- 2 TBSP extra virgin coconut oil
- Italian seasoning
- Salt and pepper
- Red chile flakes
Instructions
- Working down the length of the zucchini, cut the zucchini into thin strands (or ribbons).
- Heat oil in a skillet.
- Toss the zucchini in the oil. Cook for a couple minutes, and add seasoning. Continue cooking, tossing occasionally, until it's done to your liking.
- *Removing the seeds from zucchini helps keep it from getting a "mushy" texture when cooked. Use a teaspoon and gently scrape along the seed pocket. Put the seeds in soup.