Zucchini is in season so take advantage of the abundance! I have been eating zucchini for breakfast (<---link), lunch (<---link) and lately... dinner. This is 'The Organic Kitchen Zucchini Noodles with Cranberries and Walnuts'.
To make zucchini noodles (sometimes called zoodles) use a spiralizer (affiliate link) on the smallest setting.
Then saute in a sauce pan with butter, ghee or coconut oil till soft.
Then add cranberries, walnuts, sea salt and pepper!
The Recipe: Zucchini Noodles with Cranberries and Walnuts
- 4 zucchini
- butter, coconut oil or ghee, I prefer butter for this one;)
- 1/3 cup dried cranberries
- 1/3 cup walnuts
- sea salt
- freshly ground pepper
Run zucchini through spiralizer using smallest blade. Place medium size pan on medium heat. Add enough butter, coconut oil or ghee in a pan so when melted entire bottom of pan is coated. When pan and oil is hot add zucchini and saute for 5-6 minutes. Add cranberries and walnuts. Cook for 1 more minute, stirring frequently. Sprinkle with salt and pepper. Serve.
MAY I PLEASE ASK A FAVOR?
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!
Post tags: gluten free, dairy free, grain free, vegan