4 servings, 2 C. each // 160 calories, 12g fat, 10g protein, 0 net carbs
40 oz zucchini (about 8 medium)
4 tbsp Kerrygold butter (melted; or olive oil)
Sea salt and black pepper
Place zucchini noodles into a colander over the sink. Sprinkle with sea salt and toss. Let sit for 30 minutes to drain.
After half an hour, squeeze the zoodles gently over the sink to release more water. No need to get out every last drop, but just the majority.
Heat butter in a large saute pan over medium-high heat. Add zucchini and stir fry for 3 to 4 minutes, until al dente. (Cooking time may vary depending on how much zucchini you have and the size of your pan.) Season with black pepper and more sea salt to taste.