Plant KitchenBowls & mains
Bowls & mains
Zucchini Pasta
Plant-based
Ingredients
- 2zucchini, peeled
- 1 tablespooncoconut oil
- 2garlic cloves, sliced
- 1/4 cupfiltered water
- 1/4 teaspoonHimalayan salt
- Freshly ground black pepper to taste
- Olive oil, as garnish
Method
- Cut zucchini into thin slices using a vegetable peeler, stopping when you reach the seeds. (You can also use a mandoline for this task.)
- Heat coconut oil in a skillet over medium heat; add in zucchini and garlic and stir for 1 minute.
- Add water in small amounts, adding more and continuing to cook until zucchini is soft and all the water is evaporated, 5 to 7 minutes.
- Season with salt and pepper, and sprinkle olive oil on top. Add your favorite pesto or tapenade if you like.
- Serve hot.