One-Pan Zucchini Noodles with Garlic Mushrooms

Cook up these low-carb, garlic-flecked mushroom and zucchini noodles when you need dinner on the table.

Tools

• Large skillet
• Julienne peeler

Ingredients

• 4 T olive oil, divided
• 2 T minced garlic
• 2 cups sliced button mushrooms
• 4 cups julienned zucchini noodles
• 3 T coconut aminos
• 1 T red pepper flakes
• ¼ cup finely chopped scallions                                                

  Instructions

  • Heat 2 tablespoons of olive oil in a large skillet over medium-low heat and sauté the garlic for approximately 2 minutes. You’ll want them to be fragrant and golden brown in color.
  • Place the sliced mushrooms in a single layer into the skillet with the garlic. Cook for 10 minutes, flipping halfway through, and set aside.
  • In the same skillet, heat the remaining olive oil and sauté the zucchini noodles until just tender, approximately 2 minutes.
  • Pour the coconut aminos over the zucchini noodles and toss to coat.
  • Return the cooked garlic and mushrooms back to the skillet and toss with the zoodles.

  Garnish with red pepper flakes and chopped scallions before serving.                   
   
        
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