![]() As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet. Do not let the noodles cook any longer, or else they will become mushy. Toss the noodles with pasta tongs and cook until al dente - they should be wilted but still have a crunch 5 to 7 minutes. When the oil bubbles around the garlic, add the zucchini noodles. Then cut the spiralized zucchini into long noodles to be about the length of spaghetti.Īdd olive oil, garlic, and the red pepper flakes to a large, deep skillet. Trim and spiralize the zucchini (see notes below for doing this without a spiralizer). If you have some zucchini leftover, try our Garlic Butter Sauteed Zucchini.I love this Parmesan Lemon Baked Spaghetti Squash with butter cooked chicken, parmesan, and fresh lemon.This Quick and Easy Vegetable Spaghetti tastes so good, you won’t even realize it’s loaded with nutritious veggies. #Keto zoodles fullOur Roasted Veggie Tacos are packed full of spice-roasted vegetables and black beans for a bit of protein. ![]()
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