Low-Carb Gluten-Free String Bikini Zucchini Recipe

Low-Carb, Gluten-Free

I went to a farmer’s market a couple of weeks ago and got several HUGE zucchini, which I intended to stuff, but I got to messing around in the kitchen and pared them into thin “noodles” with a zester. The strips came out about the size of spaghetti. I sauteed them in olive oil then added butter salt and pepper, and we really enjoyed it. Not only did it taste good, but the thin strips of zucchini added a nice textural element to the dinner plates.

I didn’t cook all the zucchini strips that night, and put the leftover ones in a Zip Lock bag in the refrigerator. About 4 the next morning I awoke to the overpowering smell of garlic. I investigated, and found my 12-year-old daughter, who is a night owl, sautéing the remaining zucchini strips just as I had for dinner, BUT….. she had added about 2 tablespoons of garlic powder to the pan. (Moderation is not one of her strong points.)

Low-Carb Gluten-Free String Bikini Zucchini Recipe

Low-Carb Gluten-Free String Bikini Zucchini Recipe

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Low-Carb Gluten-Free String Bikini Zucchini Recipe. Not only did it taste good, but the thin strips of zucchini added a nice textural element to the dinner plates. No, there’s no other reason for the name except for the alliteration.

• Author: Di Bauer
• Yield: 4-6 1x
• Category: Low-Carb, Gluten-Free

Ingredients

Scale 1x2x3x

• 2 large zucchini
• 1 tablespoon olive oil
• 1 or 2 tablespoons butter (to taste)
• salt (to taste)
• freshly ground black pepper (to taste)

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Instructions

1. Wash and dry the zucchini. Holding the zucchini at one end, use a zester to peel the zucchini into thin strips until you reach the seedy core. (You can discard the core or do what I do and liquefy it in the blender, freeze it, and add it to soup later.)
2. Heat the olive oil in a large skillet or frying pan. Add the zucchini strips and stir fry, tossing the zucchini frequently, until it is crisp tender. Do not let it fully cook and get soggy.
3. Remove the skillet or frying pan from the heat and toss the butter with the zucchini strips until it is completely melted. Season with salt and freshly ground black pepper to taste.
4. Serve immediately.

Notes

Any leftover zucchini strips can be refrigerated and reheated or added to soups or omelets.

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