Zoodles

INGREDIENTS:

• 4 zucchini- "noodled" using a spiralizer (about 4 cups)

• 1 tablespoon extra-virgin olive oil or coconut oil 

• sea salt and ground black pepper, to taste

Directions:

1. Place the zucchini strands in a strainer and toss with salt until the strands are lightly coated. Allow the zucchini to sit for 20-30 minutes to remove excess water.

2. Rinse with running water, drain well, and pat dry with paper towels.

   *sometimes allowing noodles to chill in the refrigerator for 1-2 hours helps dry them out more.

3. Heat a large skillet over medium-high heat and add the prepared zucchini noodles.  If using non-stick, no oil is necessary.  If your skillet is NOT non-stick, spray with EVOO or Coconut oil to coat the pan first.

4. Sauté them in until they start to get tender, about 1-2 minutes. Reduce the heat to low and drizzle the rest of the oil over the noodles, stirring gently to coat the strands. 

5. Add sea salt or pepper to taste.