The hardest part of this dish is chopping up the zucchini. I used the mandolin to cut thin slices and then I cut those into small strips. If you have one of those ribbon cutters, that will work perfectly.
Salt the zucchini liberally and let sit for fifteen minutes. Rinse and squeeze gently before adding to the pan.
Tender Zucchini Noodles with Scrambled Eggs
This makes two servings. Calories in italics.
Calories per person is 217
2 medium to large zucchinis. You should end up with about 6 cups of zucchini (before salting) (114)
1 teaspoon olive oil (40)
4 eggs scrambled (280)
season with garlic powder, salt and pepper
In a large, non stick fry pan heat olive oil. Add gently squeezed zucchini. Cook over medium heat until the zucchini has wilted. Move aside and cook eggs. Or you can cook your eggs in another frying pan.
Divide zucchini and eggs between two serving plates.