Delicious Buttery Garlic Zucchini Noodles with Sun-Dried Tomatoes

This delectable dish features zucchini noodles infused with a buttery garlic sauce, complemented by the rich taste of sun-dried tomatoes. It's a perfect low-carb, gluten-free, and keto-friendly option for a flavorful and health-conscious meal.

Ingredients:- 4 medium zucchini- 2 tablespoons olive oil- 3 tablespoons unsalted butter- 4 cloves garlic, minced- 1/2 cup sun-dried tomatoes (oil-packed, drained, and sliced)- 1/2 teaspoon crushed red pepper flakes (optional)- 1/4 cup grated Parmesan cheese- Salt and pepper, to taste- Fresh basil leaves, chopped (for garnish)

Instructions:

1. Prepare the Zucchini Noodles:- Use a spiralizer to create zucchini noodles (zoodles) from the zucchini. Alternatively, use a vegetable peeler to create thin ribbons. Set aside.

2. Sauté the Garlic:- Heat olive oil and 2 tablespoons of the butter in a large skillet over medium heat.- Add the minced garlic and sauté for about 1 minute, or until fragrant.

3. Add the Sun-Dried Tomatoes:- Add the sliced sun-dried tomatoes to the skillet and cook for another 2-3 minutes, stirring occasionally.

4. Cook the Zucchini Noodles:- Increase the heat to medium-high and add the zucchini noodles to the skillet.- Toss the noodles to coat evenly with the garlic-butter mixture and cook for about 3-5 minutes, or until the zoodles are tender but still slightly crisp.

5. Season and Add Red Pepper Flakes:- If using, sprinkle the crushed red pepper flakes over the noodles. Season with salt and pepper to taste.

6. Finish with Parmesan and Remaining Butter:- Add the remaining 1 tablespoon of butter, allowing it to melt and coat the noodles. Sprinkle the grated Parmesan cheese over the top and toss gently.

7. Serve:- Transfer the zucchini noodles to a serving dish and garnish with freshly chopped basil leaves.

Enjoy your delicious Buttery Garlic Zucchini Noodles with Sun-Dried Tomatoes as a light main course or as a side dish alongside your favorite protein!