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Low-Carb Zucchini Pasta
Reviews:
July 25, 2014

I added in some garlic and Italian seasoning for more flavoring and didn't even use any water, just stir fried in my 12 inch cast iron skillet the olive oil, the zucchini made its own liquid as it was cooking. I had six small/medium zucchinis and made a big pan of "Zoodles" for four people. Topped with my homemade tomato/meat sauce and some Parmesan cheese. The husband said it tasted more Italian than regular pasta does. Everybody loved it!

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