Ingredients
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2
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2
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1.5
-
4
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-
-
-
-
-
-
-
-
-
-
Directions
Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long not just because its low-carb, gluten-free, clean and paleo friendly, but because its delicious, good for you and also happens to be my husbands favorite way to enjoy zucchini!
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Steps
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1
Done
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In a Deep Heavy Saute Pan, Saut Pancetta on Medium-Low Heat Until Fat Melts and Pancetta Becomes Golden, About 5 Minutes. Add Olive Oil and Garlic and Saut Until Golden. Add Shredded Brussels Sprouts, Salt and Pepper to Taste and Saut on High Heat For About 6 to 10 Minutes, Until Tender Crisp. |
|
2
Done
|
Makes About 7 Cups. |
