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thanksgiving side: garlic-lemon zoodles
One of chaimommas sister-in-law makes amazing food and she was asked to make a healthy “different” not the usual side recipe for thanksgiving dinner. Neepa started her neepseats blog not to long ago and has some amazing recipes on there. She enjoys cooking because it is “therapy “, she relaxes by cooking. Her mom inspires her to cook these delicious recipes because she herself is an amazing cook! She loves hosting and enjoys a house full of people surrounding her kitchen counter and eating food she cooks!
Check out the recipe below for garlic lemon zoodles. What better way to introduce healthy habits to kids, right? Lemony zucchini noodles (or zoodles, such a fun word too). A healthy and clean dish that is adult and kid friendly. And the best part is that it is delicious and neither the adults, nor the kids will know they are eating healthy too! Hope you enjoy the dish as much as I enjoyed making them!
- 4 medium sized zucchini
- 4 T grass-fed butter (I use Kerry Gold)
- 4 T garlic
- 2 tsp crushed red pepper (optional)
- 1 small-sized lemon, juiced and zested
- Sea salt and black pepper, to taste
- Using the smaller -1/8 spacing attachment- on a spiral vegetable slicer (I use the Paderno brand I bought from Williams Sonoma), “spiralize” all 4 zucchini into noodles. Allow them to dry for about 1 hour on a few layers of paper towels.
- In a large pot saucepan on medium-low heat, melt butter.
- Once butter is melted, add in garlic and sauté for 2 minutes. Stir in crushed red pepper, if using and cook for one more minute.
- Stir in lemon juice and zest. Cook for about 1-2 minutes, and stir slowly. It should be “creamy”; if the butter starts to separate too much, turn your heat down. Add in desired amount of salt and black pepper.
- Add zoodles and toss to coat evenly. Allow to cook for about 7-8 minutes, until noodles are tender, but not mushy.
- Serve! You can serve with a side of extra crushed red pepper or freshly grate parmesan cheese, if you’d like.
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