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5
from 1 vote
Simple Summer Zucchini and Tomato “Pasta”
This recipe is really easy to make which of course I love. And the flavours of the zucchini and baby tomatoes complement each other so well that I kept the rest of the dish pretty simple.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
2
servings
Calories:
255
kcal
Author:
Dr. Erin Carter
Ingredients
1
green zucchini
1
yellow zucchini
1
clove garlic, crushed
1/2
cup
packed fresh parsley
rinsed and dried
2
tablespoon
grass-fed butter or ghee
substitute coconut oil for dairy free
sea salt
pepper
1/3
cup
shredded parmesan cheese
Optional: for primal, not paleo diets
1
cup
chopped baby tomatoes
Instructions
Make your zucchinis into noodles with a spiralizer or julienne peeler
Place a large frying pan on the stove on medium heat
Add the butter, parsley and garlic to the pan and sautee for a few minutes
Add the zucchini noodles to the pan and sautee for another 5 or so minutes until the noodles are the texture you desire
Add salt and pepper and mix well
Remove from heat and add parmesan cheese (if using) and chopped baby tomatoes. Toss to combine.
Serve and enjoy!
Notes
To save time, pick up some already made zucchini noodles in the produce section.
Nutrition
Calories:
255
kcal
|
Carbohydrates:
13
g
|
Protein:
9
g
|
Fat:
20
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
53
mg
|
Sodium:
314
mg
|
Potassium:
809
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
2420
IU
|
Vitamin C:
65
mg
|
Calcium:
209
mg
|
Iron:
2
mg