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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon & Oregano 
Zucchini Linguine ~ clean eating ~ Recipe

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This recipe for Lemon & Oregano 
Zucchini Linguine ~ clean eating ~ is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 zucchini, trimmed
1/4 tsp sea salt
2 tsp olive oil
2 tsp fresh chopped oregano
1 tsp finely grated lemon zest, 
plus 2 tsp fresh lemon juice
1/4 tsp ground black pepper
Directions:
Directions:
Line a large baking sheet with 
a double layer of paper towel. Using 
a julienne peeler or knife, cut the zucchini into long, thin strips, avoiding the seeds. (TIP: Slice zucchini down to the seeds with the julienne peeler then switch sides.)
Spread noodles in a single layer on prepared sheet and sprinkle with salt. Let stand 30 minutes.
Transfer zucchini noodles to a strainer set over a bowl. Using more paper towel, gently squeeze water from zucchini. Discard water.
In a large skillet on medium-
high, heat oil. Add noodles and cook, stirring occasionally until heated through, 3 to 5 minutes if cut with a julienne peeler or 7 to 9 minutes if hand cut into thicker noodles. Stir in oregano, lemon zest and juice, and pepper, tossing to combine.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
Total Time: 45 minutes
Personal Notes:
Personal Notes:
These easy-to-make, lower-carb 
noodles are a great match for our homemade tomato sauce.

Nutrients per serving (1 cup): calories: 43, total fat: 2.5 g, sat. fat: 0 g, carbs: 5 g, fiber: 2 g, sugars: 3 g, protein: 2 g, sodium: 125 mg, cholesterol: 0 mg.

 

 

 

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