Spiralized Grilled Zucchini and Carrot Noodles. A quick, easy summer dish of vegetable noodles, garlic and onions tossed in coconut aminos and served with charred lamb.
Course Main
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 2
Author I Sugar Coat It
Ingredients
2regular zucchinis
2regular carrots
1sweet onion
½head of garlic
1tablespoonghee or vegetable broth
coconut aminos
black pepper to taste
Instructions
Throughly wash all vegetables. You may choose to peel, if not using organic produce.
Run the zucchini, carrots and onion through the spiralizer. A grater might also work for the zucchini and carrot, if not using a spiralizer.
Use a mortar and pestle to crush the garlic.
Heat a heavy-duty pan for a few seconds, then add the ghee or broth and heat. Add the onions and garlic and sautee.
Add the zucchini and carrots and shuffle the pan over the heat to prevent from sticking.
Drizzle with coconut aminos and toss before removing from heat.