Veggie Zoodles
If you love pasta and can't imagine going without it, zoodles are a fabulous low carb healthy alternative. These Veggie Zoodles would make a great side dish to a juicy high-fat steak.
Servings: 4 servings
Ingredients
- 2 whole large zucchini’s spiralized makes about 6-8 cups
- 2 tablespoons of olive oil
- 2 tablespoons of unsalted butter
- 1 cup of yellow onions julienned (I used 1 whole medium onion)
- 1 large red pepper julienned, seeds removed (if desired)
- 2 cups of portabella mushrooms chopped
- 2 cups of medley tomatoes halved
- Salt and pepper to taste
- 1 lemon juiced (optional)
Instructions
- In a large pan, over medium-high heat, melt butter and heat oil. Add in onions and peppers, cook for 3-5 minutes, until onions are translucent. Stirring occasionally.
- Add in mushrooms and tomatoes, cook an additional 1-2 minutes, until tomatoes soften a little. Stirring occasionally.
- Season with salt and pepper, add in lemon juice (if desired).
- Add in zucchini noodles, toss it with all the ingredients, lower heat to medium, and cook an additional 3-4 minutes, until zucchini noodles heat up.