More Great Recipes: Pasta

Sauceless Zucchini Pasta

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Member since 2015

Serves 2 | Prep Time 10 | Cook Time 5


2 Zucchinis, peeled
1 tbsp. Coconut Oil
1/2 Red Onion, sliced
1 Red Bell Pepper, sliced
8 oz. Baby Bella Mushrooms, sliced
2 tomatoes, chopped
Salt & Pepper
For More Protein: add in: chicken, shrimp, or black beans

Create your Zoodles- using a Juliane peeler or a Vegetti (from Wal Mart).

Place your noodles in a strainer, set aside.

Sprinkle the noodles with salt (this will help them keep their moisture)

Toss noodles well and let them sit for 30 minutes.

Melt your coconut oil in a deep skillet over medium heat.

Sautée the onions and peppers. Add mushrooms and tomatoes, sauté for 5 mins.

(Add your meat now)

Rinse noodles with water and pat them dry. Add noodles to sautéed veggies, along with seasoning.

They should be soft after 2-3 minutes.

Season with salt and pepper.

Serve Warm

Pairs Well With


I never thought of the different ways I could use zucchini, then I started searching and found that you can make them into noodles. Healthier & Easier than regular pasta.

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