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'.

Zucchini Noodles with Cranberries and Walnuts

You can serve it as a side dish or add meatballs and make it a main course. I use this recipe from Honey Ghee and Methese meatballs have a little surprise inside.

Zucchini Noodles with Cranberries and Walnuts

To make zucchini noodles (sometimes called zoodles) use a spiralizer (affiliate link) on the smallest setting.

Zucchini Noodles with Cranberries and Walnuts

Then saute in a sauce pan with butter, ghee or coconut oil till soft.

Zucchini Noodles with Cranberries and Walnuts

Then add cranberries, walnuts, sea salt and pepper!

The Recipe: Zucchini Noodles with Cranberries and Walnuts

You will need a spiralizer, a pan, and good quality sea salt. (affiliate links) And you may want to invest in a spiralizer cookbook!

Zucchini Noodles And Meatballs
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 
An easy and nutritious side dish, or add meatballs and make it a main course.
Course: Side Dish
Cuisine: American
Keyword: easy side dish recipe, kid-friendly recipes, weeknight dinner
Servings: 2 servings
Author: Linda Spiker
Ingredients
  • 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
Instructions
  1. 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.

 

Zucchini Noodles with Cranberries and Walnuts

 

 

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Post tags: gluten free, dairy free, grain free, vegan