Lemon Garlic Zoodles
[Vegan]
Author Bio
Holly Bertone is the President and CEO of Pink Fortitude, LLC, and founder of Fortitude...
Holly Bertone is the President and CEO of Pink Fortitude, LLC, and founder of Fortitude Academy and the health. As a breast cancer and Hashimoto’s survivor, her passion is to help women view their chronic illness as a gift and unwrap resilience using a proven method to build fortitude with gratitude. Holly Bertone, PMP, CNHP is the #1 Amazon.com bestselling author of the book Thriving in the Workplace with Autoimmune Disease: Know Your Rights, Resolve Conflict, and Reduce Stress, the first book ever to educate others on Autoimmune Disease as a legal disability in the U.S. workplace. Read more about Holly Bertone
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Lemon Garlic Zoodles [Vegan]
If your summer harvest is exploding with zucchinis, these Lemon Garlic Zoodles are going to be your favorite go-to recipe. The lemon and garlic really make the flavor pop. This super healthy zucchini noodle recipe is Whole30, Paleo, and Vegan.
Ingredients You Need for Lemon Garlic Zoodles [Vegan]
How to Prepare Lemon Garlic Zoodles [Vegan]
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Cut the ends of the zucchinis and spiralize.
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Add oil to a skillet over medium heat.
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Add garlic and saute for 1-2 minutes.
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Add lemon juice, zest and garlic + herb seasoning. + Lemon EO (optional)
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Add zucchini noodles and mix.
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Stir occasionally with tongs and cook for about 5 minutes, until zoodles are soft.
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Once heated, top with parsley and salt and pepper to taste.
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My mom and I tried this recipe for lunch, and I’m not sure if the measurements and cook time are wrong or what. My mom followed the recipe but made a few adjustments used less lemon, and cooked it longer. However, it was so bad neither of us could finish it. The zoodles were barely cooked (she even cooked them longer than what the recipe called for), there was too much lemon (she reduced the amount of lemon used) and very spicy. If I could give this a star rating it’d be a 1 out of five. I do not recommend this recipe to anyone.