Sauceless Zucchini Pasta
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.
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.