We low-carbers tend to think of zoodles (zucchini noodles) only for Italian recipe applications. But I’m finding the zoodles versatile and tasty enough for other uses. Today, with a nice hunk of leftover sirloin steak in the fridge, I was thinking along the lines of a Philly Cheese Steak for lunch, but not with the traditional Frankenfood cheese sauce in a jar. And certainly not with a big old carb-laden bun (although I have some low-carb psyllium hotdog buns cooked and at the ready). I was thinking more along the lines of a Swiss cheese Patty Melt, but on noodles. The above lunch is what I ended up doing. It came out quite tasty! My husband REALLY liked this! It was very filling, too!
This recipe is acceptable for all phases of Atkins, Keto diets and those Primal folks that eat some dairy. The portions were quite large and you might find this will feed 2 adults and 2 children quite nicely. But I have calculated the numbers below for 3 equal adult servings.
INGREDIENTS:
16 oz. zucchini, cut into noodles
4 T. olive oil (total)
6 oz. cooked steak, sliced thin (I used pan-seared sirloin)
4 oz. yellow onion, sliced thin
6 oz. cheese, shredded (I used a mix of Swiss & Monterrey Jack)
DIRECTIONS: Preheat broiler. Have two non-stick skillets ready, one large enough to fry steak and onions, one to cook the zoodles. Cut the zucchini into “noodles” with a spiral tool or julienne peeler and have ready. Slice the steak and onions and brown them in 2 T. of the oil in one skillet. You want the onions to begin to brown and caramelize to release their natural sugar. When nearly done, heat remaining 2T. oil in the second skillet and place the zoodles in the hot oil. Reduce heat to medium and stir-fry the zoodles just until they are no longer opaque, but not too soft. Plate the zoodles onto 3 serving plates and top with 1/3 of the meat and onion mixture. Top with 1/3 of the cheese and pop into hot broiler just long enough to melt the cheese on top. Remove with pot holder and serve at once. Simple as that!
NUTRITIONAL INFO: Makes 3 large servings, each contains:
513 cals, 39g fat, 8.66g carbs, 2.3g fiber, 6.36g NET CARBS, 32.2g protein, 521 mg sodium