2 Serves
25 Mins
Wash the zucchini and use a spiralizer to create long, noodle-like strands.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
28 µg / 400 µgCalcium
38 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
86 mg / 1,250 mgPotassium
414 mg / 4,700 mgSodium
9 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Finely dice the onion and mince the garlic using a chef's knife.
Heat the olive oil in a large frying pan over medium heat.
Add the onion and garlic to the frying pan and sauté until fragrant and translucent.
Toss in the zucchini noodles and cook for 3-5 minutes until tender-crisp, seasoning with salt and pepper to taste.
7
g67
g58
g
