Serves 3 lunches
  • 3 Zucchini or Summer Squash (6-8″ long in size)
  • 2 Tablespoons of Extra Virgin Olive Oil (EVOO)
  • ½ teaspoon of salt
  • ½ teaspoon of lemon peel
  • 1-2 Tablespoons of freshly chopped basil
  • Optional toppings: Pasta sauce, Parmesan cheese, fresh basil, and/or fresh tomatoes.
  1. Scrub and clean fresh zucchini. Remove ends and julienne by hand or using a mandolin or a cool tool like the veggetti. (Discard core and seeds as they do not saute well in this application.)
  2. In a skillet on the stove, add 1 Tablespoon of EVOO on medium-high heat. Once heated, add half your zucchini noodles. You will need to cook them in two batches.
  3. Add ¼ teaspoon of salt and ¼ teaspoon of lemon peel. Toss and cook for 3-4 minutes.
  4. Half way through, add half of your allotted freshly chopped basil (approximately ½ – 1 Tablespoon worth) and finish cooking until noodles are soft.
  5. Repeat with second batch of noodles.
  6. Serve immediately with favorite pasta sauce, topped with Parmesan, fresh basil, and/or fresh tomatoes.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.