This Zucchini Noodle recipe is a perfect alternative to reduce carbs in your diet without sacrificing flavor.
Zucchini offers a delightful taste and texture to many dishes, but also carries with it many health beneﬁts.
The dietary ﬁber in zucchini helps lower cholesterol while also helping prevent carcinogenic toxins from settling in the colon. Moreover, the vitamins C and A, as well as folate, found in zucchini act as powerful antioxidants that ﬁght the oxidative stress that can lead to many different types of cancer.
Cannellini beans are said to help eliminate toxins, reduce several cancer risks, and carry phytochemicals and flavonoids that diminish growth of cancer cells. The considerable fiber works well to prevent colorectal cancer, making it a potent tool with which to reduce all bower cancers.
Dig into this heart, high fiber dish and keep fighting cancer in the kitchen!
Dairy Free, Gluten Free, Vegetarian, Vegan
Yield: 2 servings
Total Time: 15 minutes
1 to 2 zucchini, ends cut off
1 tablespoon olive oil
1 clove garlic, minced
1/3 cup cooked cannellini beans, rinsed and drained
1/4 teaspoon ground allspice
Himalayan salt and freshly ground pepper
1/4 cup parsley, shredded
1/4 cup mint leaves, shredded
1 green onion, thinly sliced
Juice of 1 lemon
- 1. Using spiralizer or vegetable peeler, create long, thin zucchini noodles. Set aside.
2. Heat olive oil in large skillet over medium heat and sauté zucchini noodles 1 to 2 minutes until slightly tender.
3. Transfer to plate, leaving residual oil in skillet.
4. Sauté garlic in skillet, 30 seconds.
5. Stir in white beans, allspice, and salt and pepper to taste, and warm through.
6. Turn heat off and stir in herbs and lemon juice.
7. Top zucchini noodles with bean mixture.