6 zucchini
pink sea salt and pepper
1 to 2 tablespoons coconut oil or olive oil
Instructions
Cut zucchini into thin, noodle-like strips (a mandoline works well for this).
Toss with the a little salt, and place in a colander to drain for 30 minutes.
Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
Heat oil in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper.