Zoodles (=zucchini noodles) are all the rage these days! Now, I wanna make it clear that – no matter what some people say! – I don’t think they’re a worthy alternative to pasta (it’s a texture thing). But, they’re wonderful in their own right and a terrific low-carb, paleo-friendly choice for a side dish or main meal.
They need to be prepared properly, though! I think many people try them and are disappointed because they have unrealistic expectations (again, no pasta!), and because they don’t know how to work with them.
What you want is to get them to “release” their juices before you cook them, so as not to end up with a puddle at the bottom of your bowl. And all you need for that, is to sprinkle them with a little bit of salt and let them “sweat” for 10-15 minutes before cooking. I swear, it makes a huge difference!
This recipe is one of my go-to quick meals, it’s filling and it’s super affordable. I know some people who follow a strict ketogenic diet would never touch oysters because of their carb count (about 8g for a can), but these little babies are so nutrient-dense and so easy to digest that they’re a staple in my diet.
I only use salt and black pepper for seasoning but, if you can tolerate nightshades, this also tastes lovely with a few red pepper flakes sprinkled on top!
- 1 can smoked oysters in olive oil (I use Trader Joe’s)
- 2 cups spinach
- 1 medium yellow zucchini
- 2 tbsp chopped cilantro
- 1/2 lemon
- 1/2 tsp salt and more to taste
- 1/4 tsp black pepper (for strict AIP replace pepper with ginger powder)
- 1 tbsp bacon grease
- Using a spiralizer, spiral the zucchini into spaghetti size noodles.
- Place zoodles into a bowl and mix with 1/2 tsp salt. Let sit for 15 minutes.
- Meanwhile drain the sardines and set aside.
- Chop the cilantro and set aside.
Place zoodles in a clean towel and squeeze as much water out as you can.
- In a non-stick skillet over medium heat, warm-up bacon fat.
- Add pepper or ginger to fat to release their aroma.
- Add spinach and zoodles and sauté for 2 minutes.
- Taste and add extra salt if desired.
- Transfer to plate and top with smoked oysters and fresh cilantro.
- Finnish off with a generous squeeze of lemon juice.
- Serve while hot.