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Cut ends off zucchini and discard. Peel and discard peelings.
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Using a vegetable peeler, slice zucchini into thin ribbons. Go all the way through the seed portion in the middle, using the entire zucchini. Blot with paper towels.
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In a medium skillet, melt butter. Add garlic and cook for about 1 minute. Add zucchini ribbons and toss in butter, allowing to cook for only about 2 minutes. You don't want to overcook them, or they will get too soggy.
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Drizzle with Worcestershire sauce and add cracked pepper to taste. Stir and serve.
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Notes:
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For An Asian flair, substitute soy sauce for the Worcestershire.
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Nutrition estimates are based on My Fitness Pal's online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, allulose, and liquid sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
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For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
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Per serving: Calories 87, Total Fat 6 g, Saturated Fat 4 g, Sodium 60 mg, Potassium 260 mg, Total Carbohydrate 6 g, Dietary Fiber 1 g, Net Carbs 5 g, Sugars 3 g, Protein 2 g. Macros: 66% fat, 10% protein, 24% carbs.
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January 20, 2019 Roxana Lopez for Aunt Rocky's.
