© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Turn the humble zucchini and carrot into noodles to enjoy a healthy, quick, and low carb weeknight meal. I use some leftover entrecôte for the noodles, but any kind of steak can be used for this recipe. Use regular cow milk mozzarella if you can't find buffalo mozzarella, which is so much creamier, softer and so much more flavourful. Feel free to swap in traditional pasta if you are not into low carb.
TzatzikiNoodles & Steak

1/2 Cucumber, deseeded
400 g Full fat Greek yoghurt
2 Garlic cloves, minced
1 tbsp Extra-virgin olive oil
1 tbsp Parsley, chopped
1 tbsp Dill, chopped
Sea salt and black pepper

2 Medium zucchini 2-3 Carrots, peeled
1 Buffalo mozzarella
Leftover roasted entrecôte, sliced
1 tbsp Chopped fresh herbs

Grate the cucumber and strain. Combine the yoghurt with cucumber, minced garlic, olive oil, and herbs in a large bowl. Stir to combine. Season with salt and pepper. Cover and refrigerate.
Using a stand or handheld spiraliser, cut zucchini and carrot into long thin strips. A julienne peeler would also work.
Place the vegetable noodles in a large bowl. Pour in half of tzatziki sauce and toss to combine. Divide the noodles into two serving plates. Top with sliced entrecôte and tear in some mozzarella. Sprinkle some chopped herbs over. Serve with the remaining tzatziki.

© 2021 | http://angiesrecipes.blogspot.com

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