Zucchini noodles. Four lots of green. Enough said.
This recipe can be gluten-free, low-carb, and egg-free.
Serves 3-4
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients:
– 1 Tablespoon extra-virgin olive oil
– 1/2 small brown onion, sliced
– 1 clove garlic, thinly sliced
– 2 rounded Tablespoons pesto
– 1 green chilli, sliced
– 4 courgettes (zucchini), washed and trimmed
– handful pumpkin seeds
Method:
1. Heat the oil in a frying pan. Add the onion, garlic, pesto, and chilli, cooking until golden.
2. Meanwhile, zoodle-ify the courgettes using a vegetable spiralizer or a mandolin/ V-slicer. Add to the frying pan and stir-fry until tender.
3. Sprinkle in the pumpkin seeds, toss, and serve. Enjoy! 🙂
