5 HEALTHY. gluten free and low carb ZOODLE RECIPES. by Anna My Zucchini Recipes. For more recipes, please visit My Zucchini Recipes

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1 5 HEALTHY gluten free and low carb ZOODLE RECIPES by Anna My Zucchini Recipes For more recipes, please visit My Zucchini Recipes

2 Chicken Alfredo with Zoodles Creamy parmesan bacon and chicken Alfredo with zucchini noodles, a skinny, tasty and healthy dinner made in 30 minutes {gluten-free, low-carb, clean}. 1 large skinless chicken breast fillet 2 slices bacon 1-2 cloves garlic ⅔ cup heavy cream or half-and-half 2 tablespoons sour cream ½ tablespoon butter ½ teaspoon thyme salt black pepper 1 large zucchini ½ tablespoon olive oil garlic powder 1. Cut the skinless, boneless chicken breast into bite-size cubes, season them with salt and pepper. Chop the bacon slices into little pieces. 2. In a large skillet heat ½ tablespoon butter, when the butter is melted, add the chicken and sauté for 5-8 minutes, until it turns white on each sides. 3. Add the chopped bacon and fry them stirring continuously, then add the crushed garlic, cook for 1-2 minutes. Finally add the heavy cream/ half-and-half and sour cream, stir until evenly combined, when it starts to boil, add the grated parmesan cheese, stir in and cook until the cheese is melted and the sauce is creamy and smooth. Season the sauce with thyme, salt and pepper. 4. Using a spiralizer prepare the zucchini noodles. In another skillet heat ½ tablespoon olive oil, add the zucchini noodles and sauté for 2-3 minutes, until the zucchini is not raw, but not soggy yet. Season the zoodles with garlic powder (optional). Or add the zucchini noodles to the Alfredo, mix it well with the sauce and cook it for 2-3 minutes, until the zucchini just begins to soften. 5. Serve the chicken Alfredo sauce over the zucchini noodles. Prep time: 5 mins Cook time: 25 mins 2

3 Creamy Chicken Mushroom with Zoodles One pot chicken breast and mushrooms in a creamy cheesy sauce with zoodles, a quick and healthy dinner recipe {low-carb, gluten-free, clean eating}. 1 skinless boneless chicken breast 220 g 7.7 oz 150 g 5 oz mushrooms 1 small onion 1 clove garlic ⅓ cup milk 1 cup heavy (double) cream ½ cup Parmesan or any other grated cheese 1 teaspoon thyme ½ teaspoon oregano ½ teaspoon garlic powder salt and pepper to taste 1 tablespoon olive oil 1 large zucchini 1. Chop the onion and garlic. Cut the chicken breast into little cubes, slightly season the chicken with salt and pepper. 2. In a large skillet heat one tablespoon olive oil on medium-heat, add the onion, cook for 2-3 minutes, then add garlic, after 1-2 minutes add the chicken. Sauté the chicken, stirring occasionally until is white, about 7-8 minutes. 3. Chop the mushroom into slices, add to chicken and sauté for 5-7 min utes, until the mushroom is softened. Pour the milk and cream into the skillet, season the sauce with salt, pepper, garlic powder, thyme and oregano and whisk to incorporate. Cook it on low-heat for 5-8 minutes stirring occasionally. 4. While the creamy chicken is cooking, prepare the zoodles. 5. Add the zoodles to skillet, mix it with the sauce, add the grated Parme san or any other cheese and bring it to boil. Don t cook the zoodles longer than 2 minutes, to avoid the zoodles become mushy and the sauce to become watery. Serve immediately! 3 Cook time: 35 mins

4 Chicken Tomato with Feta and Zoodles Creamy chicken tomato skillet with feta and zucchini noodles a quick and healthy dinner made in 30 minutes {gluten-free, low carb, clean eating}. 1 large chicken breast fillet 1 cup cherry tomato 1 small onion 2 garlic cloves ½ cup single cream half-and-half ½ cup organic tomato sauce 1 tablespoon olive oil 1 large zucchini ⅓ cup feta cheese (100 g ) salt pepper 1. Chop the chicken breast into little cubes, season with salt and pepper. 2. In a large skillet preheat the olive oil, when it s hot add the chopped onion, sauté for 1-2 minutes, then add the chopped garlic. Add the chicken breast cubes, cook them until the meat turns white (about 7-8 minutes). 3. Half the cherry tomatoes and add to the chicken, sauté them for 2-3 minutes. 4. Pour the tomato sauce and the cream into the skillet, season it with salt and pepper to taste, stir it together and cook on medium heat for 10 minutes. 5. While the sauce is cooking, prepare the zucchini noodles using spiralizer or vegetable peeler. 6. When the chicken is cooked, add the zoodles to the sauce. Stir in the zoodles. Cook time: 30 mins 4

5 Creamy Avocado Zoodles with Bacon Paleo, low-carb, gluten-free, dairy-free zucchini noodles with crispy bacon in a delicious raw lemon garlic avocado cream a healthy dinner ready in 15 minutes. 1 clove of garlic 1 avocado ½ lemon s juice 4-5 fresh basil leaves black pepper sea salt 3-4 bacon slices 2 medium zucchini 1 teaspoon coconut oil olive oil 1. Place the avocado, garlic and basil leaves into a food processor. Pro cess until well combined and creamy, then add the lemon juice, salt and pepper to taste. 2. Cut the bacon into small pieces and fry them as you like. 3. Using a spiralizer prepare the zucchini noodles. In skillet heat 1 tea spoon olive oil/coconut oil, add the zoodles and sauté for 2-3 minutes, until the zucchini is not raw, but not soggy yet. (or cook the zoodles into microwave oven for 1-2 minutes or serve it raw.) 4. Toss the zucchini noodles with the avocado sauce until well coated then top with bacon. Cook time: 5 mins 5

6 Bolognese Sauce with Zoodles Homemade bolognese sauce with zucchini noodles - a hearty pasta dinner made healthier {gluten-free, low carb, clean eating}. 300 g 10 oz minced pork (or turkey or beef) 1 red onion 1-2 celery stalks 2 cloves of garlic 1 cup tomato sauce 1 cup tomato chunks (fresh or from can) 1 tsp oregano 1 tsp basil 2 tablespoon olive oil salt and pepper, to taste 2 medium zucchini 1 garlic clove 1 tablespoon olive oil 1. In a large skillet heat 2 tbsp olive oil, add the chopped onion and sauté the onion, add the crushed garlic and the finely dices celery stalks, cook them for -12 minutes, until the onion is softened. 2. Add the minced meat, break into small pieces using a spatula, cook until is crumbled and brown, stirring continuously. Season the meat with salt and pepper. 3. Pour the tomato paste on the meat and add the crushed tomato, oregano and basil. Combine the sauce well and cook covered on low heat for minutes. 4. Occasionally stir the sauce, add water or more tomato paste if necessary. 5. While the sauce is simmering, prepare the zoodles. Using a spiralizer or vegetable peeler, cut the zucchini into noodles. 6. In a large pan heat 1 tbsp olive oil, sauté 1 clove garlic, then add the zucchini noodles. Simmer the noodles on medium heat for 2-3 minutes, tossing them continuously. Do not overcook the noodles because they will become soggy. 7. Place the zoodles in plate, top with the bolognese sauce & garnish with Parmesan. Cook time: 45 mins 6

7 Thanks for reading! - Anna For more delicous recipes visit myzucchinirecipes.com!

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