This is such a quick and easy side dish that pairs perfectly with some grilled chicken!
Spinach and Sun Dried Tomato Zoodles
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
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!