Eosinophilic Esophagitis Friendly Lemon Zucchini Noodles
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Learn more →Ingredients
4 servings
- 4 medium zucchini (about 2 lb total)
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1 tsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground ginger
- ¼ cup fresh basil leaves, torn
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Spiralize the zucchini into noodles using a spiralizer, or draw a vegetable peeler lengthwise along each zucchini to create wide ribbons. Spread the noodles on a clean kitchen towel or paper towels and pat dry — removing surface moisture prevents the finished dish from becoming watery.
- 2
Heat the olive oil in a large (12-inch) skillet over medium heat until it shimmers. Add the garlic and cook, stirring frequently, until softened and just beginning to turn golden at the edges, about 2 minutes. Watch closely, as the slices can brown quickly.
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