Low Carb Zucchini Pasta

Ingredients:

  • 2 zucchinis, peeled
  • 1 tablespoon olive oil
  • 1/4 cup water
  • salt and ground black pepper to taste

Directions:

  1. Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue ‘peeling’ until all the zucchini is in long strips; discard seeds.
  2. Slice the zucchini into thinner strips resembling spaghetti.
  3. Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes.
  4. Season with salt and pepper.

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