On account of the present zoodles, there are a couple of stunts to assist you with getting the surface of zucchini noodles without flaw, that way you end up with a dish that looks like pasta. Zoodles you can spin your fork in and absorb the spread and cheesey goodness.
For this formula, I chose to leave the zoodles crude. I definitely realize that as summer draws near, I'm not going to need to cook. No bubbling water. No turning on the stove. No warmed nothing. They don't call this town Hotlanta to no end, so anything I can do to keep the kitchen cool is what's for supper.
No-cook margarine parmesan zucchini noodles (zoodles) are prepared in only 10 minutes. Include garlic on the off chance that you need, yet it's an extraordinary light dish for sweltering summer days!
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INGREDIENTS
- 1 medium/large zucchini, per person
- 1 Tbsp butter, per zucchini, melted and cooled
- ½ - 1 Tbsp shredded Parmesan, per zucchini
- salt & pepper to taste
INSTRUCTIONS
- Using manufacturer instructions, spiralize the zucchini. (I have this spiralizer and love it!)
- Spread the zucchini on a kitchen towel and cover with a second towel. Roll up gently from the end and allow the zucchini to sit for 10 minutes.
- Unroll the zucchini and place in a bowl.
- Add the cooled, melted butter and Parmesan. Season with salt and pepper!
For more detail : bit.ly/35CPbd8
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