Reset: Suits all phases
Great Shape: vegetable, fat
4 medium zucchini
3 Tbsp butter, divided
Juice of 1/2 lemon
1 Tbsp Sriracha or hot sauce of your choice
3-4 clove garlic, minced
1/2 tsp red crushed chili pepper flakes, optional
1 cup fresh chopped coriander (or parsley), divided
- Wash the zucchini and trim the ends. Make the noodles using a spiralizer or a julienne peeler. Place in a colander over a bowl, sprinkle with salt and toss well. Allow to sit for 10 minutes, then rinse the noodles well and drain off any liquid. Spread over a clean tea towel and pat dry.
- In a large skillet over medium heat, melt 2 Tbsp butter. Add lemon juice, hot sauce, garlic, red pepper flakes, and half the coriander.
- Add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly to coat in the butter sauce, until zucchini is done but still firm and juices have reduced a bit. Adjust seasoning with salt and pepper and garnish with more coriander or parsley if you like. Serve immediately with a lemon slice on the side.