With our household living a low-carb lifestyle and the New Year around the corner, I thought I would share this quick and easy recipe with you all. If one of your goals for the new year is to adapt a low carb lifestyle, I think you should give this recipe a try! I am ashamed to admit, I just discovered in the last few years how amazing zucchini is! It truly has become a staple vegetable in my home and as a substitution in so many recipes. With that being said, I must say, this dish is a go to for me. It takes no more than 5-10 minutes to cook, is super easy to make, it is a healthy treat, and if you want to have fun with it add some grilled chicken or shrimp! I hope you guys enjoy this dish as much as I do. Happy New Year!
Lemon Parmesan Zucchini Sun-dried Tomato Recipe
- 1 Medium Zucchini (spiraled)
- 1 teaspoon of minced garlic
- 1 table spoon of Extra Virgin Olive Oil or 1 tablespoon of Kerrygold, Pure Irish Salted Butter Sticks, 8 Oz., 2 Count
- 1/4 cup of Shredded Parmesan Cheese
- 2 table spoons of California Sun-Dry Sun-Dried Tomatoes Sun-Dried Tomatoes Juliene Cut With Herbs, 8.5 OZ
- 2 tablespoons of fresh lemon juice
- Dash of Cayenne Pepper
- 1 tablespoon Pink Himalayan Salt (add more if necessary )
- Optional: Grilled chicken or shrimp
Instructions
- In a medium sized sauce pan, add EVOO or Butter with minced garlic and cook on medium temperature for two minutes; or until butter or grease is heated.
- Once heated, add spiraled zucchini and season with Pink Himalayan Salt and Cayenne Pepper.
- Once the Zucchini is slightly tender, add the sun dried tomatoes and lemon juice.
- As the Zucchini starts to soften add the Parmesan cheese and let it melt.
- Once the zucchini is cooked to your preferred consistency add an extra squeeze of lemon to top it off!
- Optional: Toss in some already pre-made grilled chicken or shrimp.
