I struggle with getting enough veggies in my day. Often times I realize this right before dinner and then I'm clueless on what to make. Enter zucchini noodles, aka zoodles. These have been a game changer for me. I generally just sautée them for 2 minutes in olive oil, garlic and a little lemon, but the other night I wanted something more decadent.
In a medium skillet add...
1 tbsp grassfed butter
1 tsp minced garlic
1/4 cup unsweetened almond milk
Cook down for 1-2 minutes.
Whisk in 1 tsp gluten free flour until smooth.
Add 1 ounce mozzarella and 1 tbsp grated Parmesan.
Salt and pepper to taste. Toss in chicken (I used leftovers) and 2 zucchinis worth of zoodles. Cook 2-3 minutes. Voila!