Low-Carb Gluten-Free String Bikini Zucchini Recipe
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.
- Yield: 4-6 1x
- Category: Low-Carb, Gluten-Free
Ingredients
Scale
- 2 large zucchini
- 1 tablespoon olive oil
- 1 or 2 tablespoons butter (to taste)
- salt (to taste)
- freshly ground black pepper (to taste)
Instructions
- 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.)
- 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.
- 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.
- Serve immediately.
Notes
Any leftover zucchini strips can be refrigerated and reheated or added to soups or omelets.
