Spinach and Sun Dried Tomato Zoodles

This is such a quick and easy side dish that pairs perfectly with some grilled chicken!

Spinach and Sun Dried Tomato Zoodles

  • Servings: 3-4
  • Time: 30 min inactive, 15 min active
  • Print

Ingredients

2-3 T grass fed butter, ghee, or olive oil

6 zoodled zucchinis

1/4 cup chopped sun dried tomatoes

bag of organic baby spinach

3 garlic cloves, minced

salt and pepper

juice of half a lemon

handful of chopped basil

handful of chopped parsley

goat cheese, optional

Directions

Lay out zoodled zucchinis on a towel, sprinkle with salt, let sit 30 minutes to draw out some of the water. Squeeze out water using towel or nut milk bag.

Melt cooking fat, add zoodles, sun dried tomatoes, spinach, garlic, salt and pepper and saute over medium heat until zoodles soft (about 10 minutes).

Once zoodles reach desired tenderness, add lemon juice, basil, and parsley.  Top with crumbled goat cheese if you wish!

 

2 thoughts on “Spinach and Sun Dried Tomato Zoodles

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