Recipe (Zoodles)This  Zucchini Spaghetti Recipe with Cherry Tomatoes & Mushrooms takes only 20 minutes to make, is vegan, gluten-free, healthy, and low-carb!
Ingredients:
-2 medium zucchini , spiralized (see notes below)
-1/2 red onion , thinly sliced and halved-6 mushrooms , thinly sliced (cremini or white button)
-10 cherry tomatoes , halved or use grape or heirloom tomatoes
-2 cloves garlic , finely minced or garlic powder
-2 teasp olive oil-Herbs of choice-basil, cilantro, oregano-red crushed pepper (optional)

Instructions:

Heat the olive oil in a non-stick pan on medium-high heat.Add the minced garlic, sliced onions, and sliced mushrooms. Add about 1/4 teasp salt.Saute until the veggies are cooked and tender, yet still remain crispy. Note that all the water released from cooking the mushrooms should burn off while sauteing the vegetables. Set aside.

Quickly wipe down the pan with a wet napkin.Add oil and  the spiralized zucchini spaghetti, and saute on medium-high heat for 1-2 minutes to quickly cook. An alternative is to steam zucchini noodles until tender.Add the sauteed onions/mushrooms and cherry tomato halves.Saute for another 1-2 minutes, tossing frequently.Season with herbs,  and red crushed pepper (if using) to taste.

Enjoy hot or cold! Store leftovers in an air-tight container in the fridge. 

Recipe Notes:  Spiralize Zucchini – Use a manual countertop spiralizer or a small hand held spiralizer. It’s easy to use, clean, and works great. You can also spiralize using a peeler, box grater, or mandoline slicer. 

***Consider keeping the sauce and zucchini noodles separate until you serve the meal.

***Make your favorite version of spaghetti sauce and add the zucchini noodles.