1 Serving
1 medium to large zucchini, spiralized
2 tsp cold pressed olive oil, to start
1 1/2 cups Fresh Broccoli Florets
1/4 cup sliced sun-dried tomatoes (oil packed)
1/2 tsp Hot Red Pepper Flakes
1 tsp Fresh Lemon Juice, or more to taste
1-2 Pinches Sea Salt, or to taste
Black Pepper, to taste
Lemon Zest, for garnish, optional
Preparation:
1. Spiralize your zucchini, creating “noodles”. If you don’t have a spiralizer you can use a potato peeler. It won’t offer the same texture but it won’t effect the flavor either. Sprinkle salt on your “noodles” and let them soften while you gather all the other ingredients. The salt will help to release water from the zucchini, which will soften it. This isn’t necessary if you are short on time or want more of a crunch.
2. Chop the broccoli florets in to small pieces.
3. Slice the sun-dried tomatoes. If you don’t use oil packed sun-dried tomatoes you might want to soak them in some water to soften them up a bit.
4. Combine the sun-dried tomatoes (drained of liquids), broccoli, red pepper flakes, lemon juice, salt, and oil. Toss to coat.
5. Plate and grind fresh black pepper over the top, adding lemon zest if