For a quick and energizing side dish, fresh basil, lime, and ginger are combined with spiralized zucchini noodles. I serve them alongside grilled pineapple and chicken skewers.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 large zucchini
- ½ teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 5 large basil leaves
- 1 (1 inch) piece ginger root, peeled and sliced
- ½ lime, juiced
Instructions
- Cut zucchini in half to help it fit in the spiralizer. Run each half through the large teeth of a vegetable spiralizer. Put zucchini noodles into a glass bowl and sprinkle with salt. Toss with your hands to mix. Let rest for 10 minutes to remove excess water. Rinse and pat dry.
- Heat oil in a skillet over medium-high heat. Add zucchini noodles, basil leaves, and ginger. Cook, tossing occasionally, until the noodles are tender but not mushy, about 5 minutes. Do not stir so zucchini noodles stay intact. Drizzle with lime juice and toss to coat. Serve hot.
- The zucchini I used weighed 12 1/3 ounces (350 grams).
Reviews
Loved it. Used avocado oil instead of olive oil and 1 tsp ginger paste since I did not have fresh ginger. Very light.
Nice side dish, refreshing flavor