1 small zucchini per adult
3-5 tbsp of butter
3 cloves of garlic, roughly chopped
Dried Herbs and Spices
1 tsp Salt
Wash your zucchini. Cut the ends off the zucchini.
Using a vegetable peeler, peel the zucchini down to the seeds, turning as you go. Depending on the angle you hold the vegetable peeler, you’ll get different size noodles. Do not peel the middle core with seeds. You can chop the core later or compost it. If you are the beginning stages of GAPS and sensitive to having a lot of seeds, you should dispose of the core piece.
To a cast iron pan, add 2 tbsp of butter. Add the zucchini noodles and use your hands to quickly toss them in the butter and oil before they get too hot.
Sautee the zoodles. This means stir them and then let them sit – don’t continually stir!
After the noodles have cooked for 2-3 minutes, add a few pinches of salt. Adding the salt too early will cause the zucchini to sweat too much and get too wet. As it cooks, add more salt to taste.
After a few more minutes, add your herbs and spices. On early stages of GAPS, you would do fresh herbs. Later stages, you can use dried herbs. I usually do oregano, thyme, sage, garlic, and onion.
After your vegetables are semi-soft, heat a second cast iron pan on the stove. Add 1-2 more tbsp of butter to the new pan and turn to medium heat.
Add in your steaks. Season with your desired spices.
Cook your steaks to your desired doneness. I usually turn them over a couple times to ensure the spices are distributed evenly and that the steaks are cooking evenly. If you have a very thick steak, you might want to stand it up for a minute or so on each side to evenly cook the edges as well.
Add your zoodles to your plate and top with the steaks. Remember to pour over the extra butter, fat, and spices that have collected in the pan.