Using a spiralizer, julienne peeler or Spirelli/Veggetti, transform the zucchini into zoodles. Lightly pat them dry with a paper towl and set aside.
Heat olive oil over medium-low heat in a skillet. Add mushrooms and cook for 5-7 minues (stir often), or until mushrooms are dark and soft.
Add the zoodles to the skillet and cook for 3-5 minutes, or until heated through. Do not overcook the zoodles or they will become mushy/watery.
Transfer to a serving dish and top with fresh lemon juice and sea salt!
- If you don't have a spiralizer, consider purchasing a julienne peeler or Spirelli/Veggetti to get the job done. (<-- affiliate links) These contraptions are affordable, super easy to use and they may inspire you to transform and consume even more vegetables. Your vegetable peeler won't work in this recipe.
- Salted butter can be substituted for olive oil. Melt butter in the skillet before adding the veggies.
- Garlic and Parmesan or even curry would be a perfect addition!
Calories: 91kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 436mg | Fiber: 2g | Sugar: 4g | Vitamin A: 196IU | Vitamin C: 19mg | Calcium: 16mg | Iron: 1mg
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