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Sautéed spinach/zucchini noodles



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I'm allowed solids now my nutritionist says I can try anything really except raw vegetables and steak. Just wondering when you guys tried sautéed spinach and zucchini noodles

I think if they are soft enough, you should be good. Just watch the Fiber in the spinach. It may give you an upset tummy.

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Great topic as I just bought a spiralizer attachment for my kitchenaid mixer last week. I made some squash and zucchini noodles last week and did not have a problem with them. I've also been sauteing some cut up zucchini this week and eating that. I like it nicely browned and a little soft, but I'm still getting the hang of cooking it. There's two things I found that can make it tricky to cook it the way you want: 1. Zucchini holds a ton of Water, 2. when it releases that Water it tends to suck up the oil. First batch of noodles I did last week I used too much olive oil (you don't need much) and let it cook too long. It lost its noddle-ness and was too soggy and oily. I'm hoping this weekend to cook some turkey or chicken meatballs in the crock pot and make some more zucchini noodles. Let me know if you come across any good zucchini recipes as I'm loving the flavor right now.

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Have no tried spinach or any other green leafy veggies yet. I'm sure sautéing would make it much easier on the stomach.

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I was able to handle zucchini at about 6 weeks post op with no problems.....super yummy! :)

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Zoodles rock, and they have enough Water content they are easy to eat. I sauté them in a pan with a little ghee and crushed garlic.

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@@goblue9280, for the zucchini, what might work is cutting it, then sprinkling them with a little salt and letting them sit awhile for the excess Water to be drawn out. The same thing is done with eggplant.

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Zucchini is great if you cut "wheels" of zuc about 4mm thick. Lay them on a baking tray and bake for 40min . Turning once. Super nice zuk

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