Zughetti / zoodels

Zucchini spaghetti or noodles are the LCHF dieters staple meal. All you need is either above excellent skills at cutting vegetables julienne style or a spiralizer. Add a pot, some heat and voila.

Ingredients

2 mid size zucchinis

some coconut oil

salt

herb butter

Directions

First you need to spiralize your zucchini. There are a few ways to do it and the way you do it will affect the cooking part. A tabletop spiralizer will give you the best result with the least of effort. Handheld spiralizers require some more effort and the spirals can be somewhat mushy. Julienning will not actually give you spirals, but it can be a last resort if you don’t have any tool yet (I suggest you get it, ASAP).

Once you have your spirals done, salt them (use a bit more salt than usually), put them into a colander and wait for about 10 to 20 minutes so the water runs out. Using your hands try to drain out as much water as possible – without making too much damage to the form. You might skip this step, but the water will drain out when cooking – you have to remove it or you will have to cook the zucchini too long and you will end up with something that will resemble spinach and not spaghetti.

Take a large pot and heat a bit of coconut oil. Cook the zucchini for a few minutes and remove from heat.

Remember, in LCHF, the veggies are primarily a vehicle for fats. So just add fats: it can be plain butter or olive oil, or you can just use the herb butter or a spoon of your own homemade pesto.