Zucchini Noodles

Zucchini Noodles – Low carb gluten free alternative!

Zucchini has a good amount of potassium: 295 milligrams per cup, or 8% of your recommended daily value. According to the American Heart Association, potassium can help control blood pressure because it lessens the harmful effects of salt on your body. Studies suggest boosting your potassium intake (while also curbing sodium) can slash your stroke risk and may also lower your odds of developing heart disease. Zucchini is also high in the antioxidant vitamin C, which may help the lining of your blood cells function better, lowering blood pressure and protecting against clogged arteries. One cup of sliced zucchini has 20 milligrams, or about 33% of your daily value.

Prep: 10 minutes
Cook: 10 minutes

Ingredients:

• 28 oz. (about 4 medium) zucchini
• 2 tablespoons of olive oil
• 1 cup onions slices
• 1/4 cup plus 1 tbsp. grated Parmesan cheese or Parmesan shavings (even better). If you like it cheesier add more.
• 2 tsp. chopped garlic
• 1/4 tsp. each salt and black pepper
• 1/2 cup fat-free milk almond or cashew milk
• Optional topping: chopped fresh basil

Directions:

• Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
• Place onion slices on a pan cook until they become translucent about 5 minutes
• Then add your zucchini noodles cook and stir zucchini noodles until hot and slightly softened.
• About 3 minutes, add milk and toss your zucchini noodles in the pan
• Then sprinkle your Parmesan cheese. Cover and simmer until you cheese has blended and melted. It takes about 15 minutes to prepare and it’s delicious. Your veggie fearing children will dive in also
• For the meat lovers out there you can toss in some chicken and sautee as well.