* 4 Zucchini / Summer Squash (1 per person) * 1 garlic clove * 1/2 cup fresh Parsley * 1 tbsp EVOO * 1 tbsp avocado oil * Salt, to taste * Pepper, to taste * 1/2 teaspoon chili flakes * 1/2 lemon * 1/2 cup fresh, shaved Parmesan
Directions
1. Using a [Spiralize](https://www.amazon.com/Spiralizer-Vegetable-Strongest-Heaviest-Gluten-Free/dp/B00GRIR87M?_encoding=UTF8&camp=1789&creative=9325&linkCode=ur2&linkId=44445a775d24cb69e661c818c6cb0cfc&tag=letsreg-20&th=1) use the blade for wide ribbons and spiralize zucchini. 2. Heat a medium to large skillet over medium heat, and pour in avocado oil. 3. Spear the clove of garlic sideways on the end of a fork. Sprinkle in the chili flakes on top of the oil and wait 30 seconds. Use the garlic clove to spread the chili around. 4. Add half of the zucchini ribbons and sauté or an about 60-90 seconds. Add in the 2nd half and cook for another 60-90 seconds, moving around the zucchini with the fork with the garlic. Add in the fresh parsley, mix it all together, and let is sit for two minutes. 5. Add salt, and pepper, squeeze half the lemon, and add in the EVOO and mix together. 6. Plate and serve with shaved Parmesan and enjoy!
2 Comments
Ingredients
* 4 Zucchini / Summer Squash (1 per person)
* 1 garlic clove
* 1/2 cup fresh Parsley
* 1 tbsp EVOO
* 1 tbsp avocado oil
* Salt, to taste
* Pepper, to taste
* 1/2 teaspoon chili flakes
* 1/2 lemon
* 1/2 cup fresh, shaved Parmesan
Directions
1. Using a [Spiralize](https://www.amazon.com/Spiralizer-Vegetable-Strongest-Heaviest-Gluten-Free/dp/B00GRIR87M?_encoding=UTF8&camp=1789&creative=9325&linkCode=ur2&linkId=44445a775d24cb69e661c818c6cb0cfc&tag=letsreg-20&th=1) use the blade for wide ribbons and spiralize zucchini.
2. Heat a medium to large skillet over medium heat, and pour in avocado oil.
3. Spear the clove of garlic sideways on the end of a fork. Sprinkle in the chili flakes on top of the oil and wait 30 seconds. Use the garlic clove to spread the chili around.
4. Add half of the zucchini ribbons and sauté or an about 60-90 seconds. Add in the 2nd half and cook for another 60-90 seconds, moving around the zucchini with the fork with the garlic. Add in the fresh parsley, mix it all together, and let is sit for two minutes.
5. Add salt, and pepper, squeeze half the lemon, and add in the EVOO and mix together.
6. Plate and serve with shaved Parmesan and enjoy!
YUM! Looks so delicious!😋😋