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Written by Di Bauer November 2, 2002 Updated April 18, 2015
Low-Carb, Gluten-Free, Paleo, Primal, Vegetarian, Nut-Free
Poppy Seed Zoodles Low-Carb Gluten-Free Recipe
One of the more difficult things about a low-carb diet is the lack of pasta. The easy way to solve that problem is by making Poppy Seed Zoodles from zucchini. Not only are they Low-Carb, Gluten-Free, satisfying and delicious, but they are very pretty. This Poppy Seed Zoodle recipe is absolutely scrumptious! I like to serve them with Mushroom Garlic Chicken or fish.
Even the non-low carbers in my family love these!
PrintPoppy Seed Zoodles Low-Carb Gluten-Free Recipe
Low-Carb, Gluten-Free, Paleo, Primal, Vegetarian, Nut-Free
One of the more difficult things about a low-carb diet is the lack of pasta. The easy way to solve that problem is by making Poppy Seed Zoodles from zucchini. Not only are they Low-Carb, Gluten-Free, satisfying and delicious, but they are very pretty. This Poppy Seed Zoodle recipe is absolutely scrumptious! I like to serve them with Mushroom Garlic Chicken or fish.
Even the non-low carbers in my family love these!
- Prep Time: 10 min
- Cook Time: 4 min
- Total Time: 14 minutes
- Yield: 8 Servings 1x
Ingredients
- 4 large zucchini squash
- 3 tablespoons olive oil
- 3 tablespoons grass-fed butter
- 2 tablespoons lemon juice
- 1 teaspoon salt
- pepper (to taste)
- 3 tablespoons poppy seeds
- fresh or dried chopped parsley (optional garnish)
Instructions
- Using a vegetable peeler, slice the zucchini into ribbons, rotating the zucchini in your hand until you get down to the seedy center. Set the ribbons aside and place the seedy centers in a re-sealable bag in the fridge for use at a later date.
- Put the olive oil into a large skillet. I use a huge, deep skillet designed for frying chicken. Heat over medium-high.
- Add the zucchini ribbons and stir-fry for 3-4 minutes, or until the zucchini ribbons are crisp-tender.
- Drain off any excess olive oil and return the zucchini ribbons to the skillet.
- Turn off the heat and add the butter. Toss the zucchini ribbons and butter until the butter is melted. Add the lemon juice, salt, pepper, and poppy seeds and toss the everything again to evenly distribute the ingredients.
- Garnish with chopped parsley, if desired.
- Serve Immediately.
Nutrition
- Serving Size: 1 Cup
- Calories: 115
- Sugar: 0g
- Sodium: 314mg
- Fat: 11g (93 Calories from Fat)
- Trans Fat: 0g
- Carbohydrates: 4g (2g Net Carbs)
- Fiber: 2g
- Protein: 2g
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