Zucchini Noodles With Garlic, Lemon & Parmesan!
For everyone that has says you can’t be vegetarian on keto!
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📝 RECIPE: @wordtoyourmother
with an awesome Keto meal 🤤
2 tablespoons olive oil
2 cloves of garlic, finely diced
Zest of ½ lemon
½ teaspoon sea salt
2 large zucchini, spiralized or peeled into noodle ribbons
Juice of ⅓ lemon
1 tablespoon finely sliced mint (5-6 mint leaves)
4 tablespoons grated Parmesan or Pecorino cheese
Cracked black pepper
1- I recommend to prepare all ingredients before you start cooking as that part takes no time at all and you'll have to move pretty fast.
2- Once all your ingredients are ready, press the Sauté function key on your Instant Pot and let the pot heat up for 1-2 minutes. Add the olive oil, garlic, lemon zest and salt and stir for 30 seconds, until just turning golden brown and fragrant.
3- Now add the zucchini noodles and drizzled with lemon juice. Stir through the olive oil with garlic and lemon zest for 20-30 seconds. The idea is to coat the noodles with the flavoured oil and to heat them up slightly but NOT to actually cook them. If you cook them for too long, they will turn into a soggy, watery mess.
4- Once you've warmed up the noodles, sprinkle the mint and Parmesan over the top and stir through. Serve straight away.
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