2500 calorie paleo meal plan
In just a few clicks, generate your own 2500 calorie paleo meal plan or follow the 7-day sample plan. Either way you'll get a full grocery list and easy-to-follow recipes for the week.
Option 1: Generate your own plan
This will create a customizable diet plan where you can pick the recipes and swap/randomize meals until you have something you like.
Option 2: Pre-made plan with PDF
This pre-made PDF plan (2500cals, 191g protein, 108g net carbs, 130g fat 31g fiber per day) cannot be customized.
Day 1
2500cals, 250g protein, 128g net carbs, 94g fat 33g fiber per day
1/2 serving(s) (287cal, 20p, 2c, 22f)
4 clementine(s) (156cal, 2p, 30c, 0f)
22 oz (814cal, 140p, 4c, 26f)
1/2 serving(s) (31cal, 1p, 2c, 2f)
2 1/2 serving(s) (772cal, 71p, 59c, 23f)
1/2 serving(s) (61cal, 2p, 5c, 2f)
Day 2
2450cals, 185g protein, 114g net carbs, 126g fat 32g fiber per day
1/2 serving(s) (287cal, 20p, 2c, 22f)
4 clementine(s) (156cal, 2p, 30c, 0f)
5 oz salmon (468cal, 33p, 14c, 29f)
2 1/4 serving(s) (367cal, 6p, 10c, 32f)
18 oz (734cal, 107p, 24c, 20f)
1 serving(s) (71cal, 2p, 7c, 3f)
Day 3
2500cals, 199g protein, 123g net carbs, 119g fat 34g fiber per day
1/2 serving(s) (287cal, 20p, 2c, 22f)
4 clementine(s) (156cal, 2p, 30c, 0f)
2 wrap(s) (633cal, 55p, 11c, 37f)
1/3 cup(s) (233cal, 5p, 2c, 22f)
1 banana (134cal, 2p, 28c, 0f)
1 serving(s) (188cal, 7p, 6c, 14f)
1 serving(s) (57cal, 0p, 12c, 0f)
18 oz (734cal, 107p, 24c, 20f)
1 serving(s) (71cal, 2p, 7c, 3f)
Day 4
2500cals, 180g protein, 106g net carbs, 137g fat 30g fiber per day
2 slice(s) (329cal, 9p, 3c, 30f)
1/6 cup(s) (148cal, 5p, 2c, 12f)
9 oz (696cal, 54p, 25c, 40f)
1/2 serving(s) (163cal, 11p, 2c, 12f)
1 banana (134cal, 2p, 28c, 0f)
1 serving(s) (188cal, 7p, 6c, 14f)
1 serving(s) (57cal, 0p, 12c, 0f)
13 1/3 oz (529cal, 84p, 0c, 22f)
1 serving(s) (193cal, 3p, 25c, 7f)
2 cup(s) (58cal, 5p, 4c, 0f)
Day 5
2475cals, 194g protein, 131g net carbs, 118g fat 31g fiber per day
2 slice(s) (329cal, 9p, 3c, 30f)
1/6 cup(s) (148cal, 5p, 2c, 12f)
10 2/3 oz (470cal, 74p, 0c, 19f)
2 serving(s) (366cal, 7p, 72c, 0f)
Day 6
2500cals, 170g protein, 95g net carbs, 149g fat 28g fiber per day
1 serving(s) (326cal, 15p, 4c, 24f)
4 clementine(s) (156cal, 2p, 30c, 0f)
6 ounce(s) (528cal, 30p, 1c, 44f)
1 serving(s) (325cal, 22p, 5c, 23f)
Day 7
2475cals, 157g protein, 57g net carbs, 169g fat 27g fiber per day
1 serving(s) (326cal, 15p, 4c, 24f)
4 clementine(s) (156cal, 2p, 30c, 0f)
8 oz (572cal, 51p, 4c, 39f)
1 serving(s) (182cal, 4p, 5c, 16f)
2 cup(s) (58cal, 5p, 4c, 0f)
6 ounce(s) (528cal, 30p, 1c, 44f)
1 serving(s) (325cal, 22p, 5c, 23f)
Grocery List (61 items)
Spices and Herbs
Lemon pepper
4 tsp (9g)
Ground cumin
5 dash (1g)
Dried dill weed
5 dash (1g)
Dijon mustard
1 tbsp (15g)
Salt
1/2 oz (15g)
Rosemary, dried
1 1/4 tsp (2g)
Black pepper
1/3 oz (10g)
Fresh basil
4 leaves (2g)
Paprika
1/3 tsp (1g)
Fats and Oils
Olive oil
4 oz (130mL)
Oil
1/2 cup (128mL)
Salad dressing
2 1/2 tbsp (38mL)
Poultry Products
Boneless skinless chicken breast, raw
2 1/4 lbs (989g)
Boneless chicken thighs, with skin
1/2 lbs (227g)
Vegetables and Vegetable Products
Onion
3 medium (2-1/2" dia) (346g)
Bell pepper
7/8 large (143g)
Fresh cilantro
4 tsp, chopped (4g)
Red onion
3/8 medium (2-1/2" dia) (42g)
Tomatoes
2 3/4 medium whole (2-3/5" dia) (334g)
Carrots
1 2/3 medium (103g)
Romaine lettuce
1/4 head (181g)
Cucumber
1/2 cucumber (8-1/4") (169g)
Cabbage
1 1/4 cup, chopped (111g)
Potatoes
2 1/2 lbs (1189g)
Canned crushed tomatoes
1 2/3 lbs (759g)
Zucchini
5 3/4 medium (1127g)
Garlic
1 clove (3g)
Frozen broccoli
4 cup (364g)
Sweet potatoes
2 sweetpotato, 5" long (420g)
Dairy and Egg Products
Eggs
15 large (750g)
Butter
1 1/2 tbsp (21g)
Parmesan cheese
1 tbsp (5g)
Pork Products
Bacon
10 slice(s) (100g)
Bacon, raw
5 slice(s) (142g)
Fruits and Fruit Juices
Clementines
20 fruit (1480g)
Lime juice
1/2 tbsp (7mL)
Avocados
2 avocado(s) (436g)
Banana
4 1/3 medium (7" to 7-7/8" long) (508g)
Applesauce
2 to-go container (~4 oz) (244g)
Lemon juice
3/4 tbsp (11mL)
Orange
1 1/2 orange (231g)
Soups, Sauces, and Gravies
Worcestershire sauce
2 tsp (9mL)
Vegetable broth
2 cup(s) (mL)
Salsa
1/2 cup (162g)
Beef Products
Beef stew meat, raw
10 oz (284g)
Ribeye, raw
3/4 lbs (340g)
Finfish and Shellfish Products
Tilapia, raw
3 3/4 lbs (1680g)
Salmon
14 oz (397g)
Yellowfin tuna steaks, raw
2/3 lbs (302g)
Other
Italian seasoning
1 1/2 tbsp (16g)
Almond flour
1/3 cup(s) (37g)
Roasted red peppers
2/3 pepper(s) (47g)
Beverages
Water
1/6 cup(s) (38mL)
Nut and Seed Products
Pistachios, shelled
1/2 cup (62g)
Walnuts
1/3 cup, shelled (33g)
Almond butter
1 tbsp (16g)
Almonds
1/3 cup, whole (48g)
Pecans
3/4 cup, halves (74g)
Sausages and Luncheon Meats
Turkey cold cuts
1/2 lbs (227g)
Ham cold cuts
18 slice (414g)
Baked Products
Baking powder
4 dash (3g)
lunch prep - 1 days
1. Lemon pepper chicken breast
814cal, 140p, 4c, 26f (per meal)
Recipe has been scaled from original by 1.38x. Adjust cook times and pan sizes accordingly.
1
First, rub the chicken with olive oil and lemon pepper. If cooking on stovetop, save some oil for the pan.
2
STOVETOP
3
Heat the rest of olive oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 minutes.
4
Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes.
5
BAKED
6
Preheat oven to 400 degrees Fahrenheit.
7
Place chicken on broiler pan (recommended) or baking sheet.
8
Bake for 10 minutes, flip and bake 15 more minutes (or until internal temperature reaches 165 degrees Fahrenheit).
9
BROILED/GRILLED
10
Setup oven so top rack is 3-4 inches from heating element.
11
Set oven to broil and preheat on high.
12
Broil chicken 3-8 minutes on each side. Actual time will vary based on thickness of breasts and proximity to the heating element.
2. Sauteed peppers and onions
31cal, 1p, 2c, 2f (per meal)
3/8 tsp (2mL)
1/8 medium (2-1/2" dia) (14g)
1/4 large (41g)
Recipe has been scaled from original by 0.13x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a skillet over medium heat. Add in pepper and onion and saute until vegetables are soft, about 15-20 minutes.
2
Season with some salt and pepper and serve.
breakfast prep - 3 days
1. Southwest bacon omelet
287cal, 20p, 2c, 22f (per meal)
2 large (100g)
1 tbsp chopped (10g)
1 tbsp, diced (9g)
1 tsp (5mL)
2 slice(s) (20g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Beat eggs with some salt and pepper in small bowl until blended.
2
Heat oil in a skillet over medium-high heat until hot. Tilt the pan to coat bottom.
3
Pour in egg mixture.
4
Gently push cooked portions from edges toward the center so that uncooked eggs can reach the hot pan surface.
5
Continue cooking, tilting pan and gently moving cooked portions as needed.
6
After a couple minutes add the bell pepper, onion, and bacon to one half of the omelet.
7
Continue cooking until no raw egg remains, then fold omelet in half and slide onto a plate.
snack prep - 2 days
1. Avocado deviled eggs
257cal, 14p, 2c, 19f (per meal)
4 tsp, chopped (4g)
1/2 tbsp (7mL)
2/3 avocado(s) (134g)
4 large (200g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Hard boil eggs by placing eggs in a pot covered in cold water.
2
Bring to a boil and let cook for 1 minute. Remove from heat, cover with a lid, and let sit 9 minutes.
3
Remove eggs, cool in a cold-water bath, and peel.
4
Slice eggs in half and spoon the yolk into a small bowl.
5
Add in the avocado, cilantro, lime juice, and salt/pepper to taste. Mash together thoroughly.
6
Spoon mixture into the holes of the egg whites.
7
Serve.
8
To store: sprinkle more lime juice on top and cover in plastic wrap. Store in refrigerator.
dinner prep - 1 days
1. English scouse stew
772cal, 71p, 59c, 23f (per meal)
2 tsp (9mL)
2 tsp (9mL)
2 cup(s) (mL)
1 1/4 cup, chopped (111g)
1 1/4 large (90g)
5/8 large (94g)
10 oz (284g)
1 1/4 medium (2+-1/4" to 3-1/4" dia.) (266g)
Recipe has been scaled from original by 0.63x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a large pot over medium heat. Add onions and cook until softened, 5-7 minutes.
2
Add in stew meat with some salt and pepper and cook until beef is browned all over.
3
Add carrots and cabbage and cook, stirring occasionally, for 3-5 minutes.
4
Mix in potatoes, broth, and worcestershire sauce. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes to 2 hours. The stew is ready once beef is cooked and veggies are tender, however, the longer you let it simmer, the more tender and delicious it becomes.
5
Season to taste with salt and pepper and serve.
2. Tossed salad
61cal, 2p, 5c, 2f (per meal)
1/2 tbsp (8mL)
1/8 medium (2-1/2" dia) (7g)
1/4 small whole (2-2/5" dia) (23g)
1/4 small (5-1/2" long) (13g)
1/4 hearts (125g)
1/8 cucumber (8-1/4") (19g)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.
2
If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.
dinner prep - 2 days
1. Italian baked tilapia
734cal, 107p, 24c, 20f (per meal)
1 1/2 medium (2-1/2" dia) (165g)
1 1/2 tbsp (23mL)
1 1/2 can (608g)
2 1/4 lbs (1008g)
1 1/2 tbsp (16g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 375°F (190°C). Heat the oil in an oven-proof pan over medium-high heat. Add the onion and cook for about 8 minutes, until soft and browned.
2
Stir in half of the tomatoes and half of the Italian seasoning. Season with a pinch of salt and pepper. Place the tilapia on top of the mixture, then spoon the remaining tomatoes and seasoning over the fish. Add another pinch of salt and pepper.
3
Transfer the pan to the oven and bake for about 15 minutes, or until the fish is cooked through. Keep an eye on it to avoid overcooking.
2. Tomato cucumber salad
71cal, 2p, 7c, 3f (per meal)
1 tbsp (15mL)
1/4 small (18g)
1/4 cucumber (8-1/4") (75g)
1/2 medium whole (2-3/5" dia) (62g)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.
lunch prep - 1 days
1. Salmon & veggie one pot
468cal, 33p, 14c, 29f (per meal)
5/8 medium (74g)
5 dash (1g)
1/6 cup(s) (37mL)
2 tsp (9mL)
5 dash (1g)
10 tbsp (151g)
5/8 small (44g)
5 oz (142g)
Recipe has been scaled from original by 0.63x. Adjust cook times and pan sizes accordingly.
1
Heat oil, bell pepper, and onion in a skillet over medium heat. Fry for about 6-8 minutes until soft.
2
Add water, cumin, and salt/pepper to taste. Simmer for 5 minutes.
3
Place salmon on top of vegetables. Cover with a lid and let cook for another 8-10 minutes, or until the salmon is done.
4
Top with dill and serve.
2. Garlic zucchini noodles
367cal, 6p, 10c, 32f (per meal)
Recipe has been scaled from original by 2.25x. Adjust cook times and pan sizes accordingly.
1
Use a zoodler or a vegetable peeler with teeth to spiralize the zucchini.
2
Heat the oil in a pan on medium high. Add the garlic and cook for a minute or two.
3
Add the zucchini noodles and saute them, turning them continuously, until they are soft but not soggy, about 5 minutes.
4
Remove from heat and serve.
snack prep - 2 days
1. Banana ice cream
134cal, 2p, 28c, 0f (per meal)
2 large (8" to 8-7/8" long) (272g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Add the frozen banana slices to a food processor or blender and blend. Scrape down the sides as needed and continue to blend until the bananas turn into a creamy, ice cream consistency.
2
Serve immediately for a soft-serve consistency, or transfer the banana ice cream to a container and freeze for 1-2 hours for a firmer texture.
2. Applesauce
57cal, 0p, 12c, 0f (per meal)
1 to-go container (~4 oz) (122g)
1
One 4 oz to-go container of applesauce = about half a cup of applesauce
lunch prep - 1 days
1. Turkey, bacon, avocado lettuce wrap
633cal, 55p, 11c, 37f (per meal)
1/2 avocado(s) (101g)
4 slice, medium (1/4" thick) (80g)
4 slice(s) (40g)
1/2 lbs (227g)
2 leaf outer (56g)
1 tbsp (15g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cook bacon according to package.
2
Spread the mustard on the inside of the leaf.
3
Place the turkey, avocado, bacon, and tomatoes on the mustard.
4
Wrap the leaf up. Serve.
lunch prep - 1 days
1. Orange & rosemary salmon
697cal, 54p, 25c, 40f (per meal)
3 dash (2g)
1 tsp (6mL)
3/4 tbsp (11mL)
1 1/2 orange (231g)
1/4 tbsp (1g)
1 1/2 fillet/s (6 oz each) (255g)
Recipe has been scaled from original by 0.75x. Adjust cook times and pan sizes accordingly.
1
Season the salmon with salt.
2
Put a skillet over medium-high heat and add the oil.
3
Cook the salmon for 4-5 minutes on each side, set aside when done.
4
Add the and rosemary to the skillet and cook for about a minute.
5
Juice the oranges and pour orange and lemon juice into the skillet and bring to a simmer.
6
Lower the heat to medium low until the liquid cooks down a bit.
7
Put the salmon back in the skillet and spoon the sauce over the fillets.
8
Serve.
2. Bacon zucchini noodles
163cal, 11p, 2c, 12f (per meal)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Use a zoodler or a vegetable peeler with teeth to spiralize the zucchini.
2
Cook the bacon in a skillet over medium heat.
3
Once the bacon is finished, remove it and chop it up. Add the zucchini noodles and saute them in the bacon grease, turning them continuously, until they are soft but not soggy, about 5 minutes. Mix in the bacon bits.
4
Remove from heat and serve.
breakfast prep - 2 days
1. Low carb bread with almond butter
329cal, 9p, 3c, 30f (per meal)
1 tbsp (16g)
1 large (50g)
1/3 tsp (2g)
4 dash (3g)
2 tbsp (30mL)
1/3 cup(s) (37g)
1
In a greased, microwave-safe mug, mix the almond flour, oil, baking powder, salt, and egg until fully combined.
2
Microwave for 90 seconds.
3
Remove bread from mug, slice, and serve with almond butter.
4
For leftovers: immediately wrap any leftovers in plastic wrap or parchment paper. Store on the counter or in your fridge/freezer. Reheat by toasting or microwaving.
dinner prep - 1 days
1. Basic chicken breast
529cal, 84p, 0c, 22f (per meal)
Recipe has been scaled from original by 0.83x. Adjust cook times and pan sizes accordingly.
1
First, rub the chicken with oil, salt and pepper, and any other preferred seasonings. If cooking on stovetop, save some oil for the pan.
2
STOVETOP: Heat the rest of oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 minutes. Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes.
3
BAKED: Preheat oven to 400°F (200°C). Place chicken on a baking sheet. Bake for 10 minutes, flip and bake 15 more minutes or until internal temperature reaches 165°F (75°C).
4
BROILED/GRILLED: Set oven to broil and preheat on high. Broil chicken 3-8 minutes on each side. Actual time will vary based on thickness of breasts and proximity to the heating element.
5
ALL: Finally, let the chicken rest for at least 5 minutes before you cut it. Serve.
2. Broccoli
58cal, 5p, 4c, 0f (per meal)
2 cup (182g)
1
Prepare according to instructions on package.
3. Baked fries
193cal, 3p, 25c, 7f (per meal)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 450°F (230°C) and line a baking sheet with foil.
2
Slice the potato into thin sticks and place them on the baking sheet. Drizzle some oil over the potatoes and season liberally with some salt and pepper. Toss potatoes to coat them evenly.
3
Roast potatoes for about 15 minutes, flip them using a spatula, and continue roasting another 10-15 minutes until soft and golden. Serve.
lunch prep - 2 days
1. Pan fried tilapia
447cal, 68p, 1c, 19f (per meal)
1 1/2 lbs (672g)
1 tsp (6g)
1 tsp, ground (2g)
2 tbsp (30mL)
1
Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper.
2
Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Serve immediately.
2. Baked fries
386cal, 6p, 49c, 14f (per meal)
1
Preheat oven to 450°F (230°C) and line a baking sheet with foil.
2
Slice the potato into thin sticks and place them on the baking sheet. Drizzle some oil over the potatoes and season liberally with some salt and pepper. Toss potatoes to coat them evenly.
3
Roast potatoes for about 15 minutes, flip them using a spatula, and continue roasting another 10-15 minutes until soft and golden. Serve.
dinner prep - 1 days
1. Simple seared tuna steak
470cal, 74p, 0c, 20f (per meal)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
Rub both sides of the steaks with olive oil.
2
Season both sides generously with salt, pepper, and any other preferred seasonings.
3
Place a skillet over high heat. Once the pan is hot, add the tuna steaks. Sear for about 1-2 minutes on each side for rare to medium-rare doneness. If you prefer your tuna more well-done, cook for an additional 1-2 minutes per side. Be careful not to overcook, as tuna can become dry.
4
Remove the tuna from the pan and let it rest for a minute or two.
5
Slice the tuna against the grain for serving.
2. Mashed sweet potatoes
366cal, 7p, 72c, 0f (per meal)
2 sweetpotato, 5" long (420g)
1
Pierce sweet potatoes with a fork a couple times to vent and microwave on high for about 5-10 minutes or until the sweet potato is soft throughout. Set aside to lightly cool.
2
Once cool enough to touch, remove the skin from the sweet potato and discard. Transfer the flesh to a small bowl and mash with the back of a fork until smooth. Season with a dash of salt and serve.
snack prep - 3 days
1. Ham chips with salsa
157cal, 24p, 3c, 5f (per meal)
Recipe has been scaled from original by 9x. Adjust cook times and pan sizes accordingly.
1
Cut ham into bite-sized shapes.
2
Cook in toaster oven set to 400 F (200 C) or you can fry in a pan with non-stick spray.
3
Cook until edges are starting to brown and ham is getting more firm, about 6 minutes.
4
Remove from oven and let cool. They will firm up more when cool.
5
Serve with salsa.
breakfast prep - 2 days
1. Eggs with tomato and avocado
326cal, 15p, 4c, 24f (per meal)
2 leaves (1g)
1/2 avocado(s) (101g)
2 slice(s), thick/large (1/2" thick) (54g)
2 dash (0g)
2 large (100g)
2 dash (1g)
1
Cook eggs according to your desired preference, seasoning with salt and pepper.
2
Lay tomato slices down on a plate and top with avocado, basil, then eggs.
3
Serve.
dinner prep - 2 days
1. Pepper steak
528cal, 30p, 1c, 44f (per meal)
1 tbsp, ground (7g)
4 dash (1g)
3/4 lbs (340g)
4 dash (3g)
1 1/2 tbsp (21g)
1
Coat both sides of steaks with pepper and rosemary.
2
Heat butter in a large skillet. Add steaks and cook over medium-high heat for 5-7 minutes per side for medium (or to your desired degree of doneness).
3
Remove steaks from skillet and sprinkle with salt. Serve.
2. Bacon zucchini noodles
325cal, 22p, 5c, 23f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Use a zoodler or a vegetable peeler with teeth to spiralize the zucchini.
2
Cook the bacon in a skillet over medium heat.
3
Once the bacon is finished, remove it and chop it up. Add the zucchini noodles and saute them in the bacon grease, turning them continuously, until they are soft but not soggy, about 5 minutes. Mix in the bacon bits.
4
Remove from heat and serve.
lunch prep - 1 days
1. Roasted pepper stuffed chicken
572cal, 51p, 4c, 39f (per meal)
2/3 pepper(s) (47g)
1 tsp (5mL)
1/3 tsp (1g)
1/2 lbs (227g)
Recipe has been scaled from original by 0.17x. Adjust cook times and pan sizes accordingly.
1
Using fingers, loosen the skin of the chicken thighs from the meat and stuff the roasted peppers underneath the skin.
2
Season chicken with paprika and salt/pepper (to taste).
3
Heat oil in a skillet over medium heat. Place chicken skin side down into pan and cook for 6 minutes. Flip and cook for an additional 5-7 minutes until chicken is fully cooked. Serve.
2. Broccoli
58cal, 5p, 4c, 0f (per meal)
2 cup (182g)
1
Prepare according to instructions on package.
3. Parmesan zucchini noodles
182cal, 4p, 5c, 16f (per meal)
1
Use a zoodler or a vegetable peeler with teeth to spiralize the zucchini.
2
Heat the oil in a pan on medium high and saute the zucchini noodles, turning them continuously, until they are soft but not soggy, about 5 minutes.
3
Top with parmesan cheese and serve.