LEMON GARLIC ZUCCHINI NOODLES #vegetarian #veggies

Zucchini noodles are hurled in a straightforward garlic and lemon herb sauce for an exceptionally light and simple dish.

After about fourteen days of reveling on vacation nourishments, today had returned to business and an endeavor to eat well once more. I adore zucchini noodles, so I really anticipate lunch suppers like this. The issue is, after every one of those additional calories, my stomach continued saying "That is it? Where's the remainder of the nourishment?" I'm completely serious when I state there was a great deal of reveling these most recent two weeks. There was one day where all I ate was treats. Ideally a couple of more dinners like this will get my stomach rearranged.

Herbs and lemon are constantly an extraordinary method to add flavor to dishes without including an excessive number of calories, starches or sodium. I did an exceptionally basic sauce of olive oil, lemon, garlic, parsley and salt, which the noodles are covered in to add flavor to them.

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Ingredients:

•  2 medium zucchinis spiralized
•  2 cloves garlic minced
•  2 tbsp olive oil
•  1 lemon halved
•  1 tsp chopped parsley
•  salt to taste

Directions:

1. In a small saucepan over the stove on low heat, add garlic and oil. Cook until garlic is lightly browned. Squeeze and mix in juice from half a lemon and parsley. Taste and add salt as needed.
2. In a large pan over medium-high heat, add zucchini noodles and cook until zucchini is just tender, stirring as needed so that all the zucchini cooks evenly. To make this dish healthier, you don't need to add any oil while cooking the zucchini. Drain any water produced from zucchini noodles from pan. Add in sauce and toss until noodles are evenly coated. Squeeze remaining lemon half over noodles. Serve immediately.

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