Servings: 4 1/2 cup
Calories: 112kcal
Ingredients
- 1 lb Thawed frozen spinach
- 1 medium Zucchini peeled into ribbons
- 2 tbsp Extra Virgin Olive Oil
- 3 cloves Garlic peeled and mashed with a garlic press
- 1 LIme juiced
Instructions
- Peel the zucchini with a vegetable peeler and then make Zucchini ribbons peeling the zucchini with a Julienne vegetable peeler. Peel the zucchini until there it is no longer able to be peeled. Set aside the zucchini ribbons
- Warm the skillet over medium heat for about 2 minutes
- Heat the olive oil
- Add the garlic, stirring, and let saute for a minute
- Add the spinach stirring for one minute
- Add the zucchini ribbons and cook for 3 minutes stirring until well mixed
- Add the lime juice, mix well, cover, and cook for another 3 minutes
- Once done mix well, let cool, and serve
Video
Notes
*If your spinach is frozen and not thawed you will need to cook it covered for an additional minute or two. Once it gets to be soft you can continue with the additional ingredients
*If you prefer fresh spinach you can use 5 cups of fresh baby spinach in the recipe. If you don’t want to cut zucchini ribbons you can substitute fresh or frozen zucchini noodles.
*Nutritional information is estimated using Nutrifox nutrition label maker*
Nutrition
Calories: 112kcal
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