Ingredients

The following ingredients have 4 Servings
  • 4-5 medium zucchini (spiralized)
  • 1 medium sweet onion (thinly sliced)
  • 1 large red or yellow bell pepper (thinly sliced)
  • 1 cup mushrooms (sliced)
  • 1 14.5 oz. can diced tomatoes with basil (garlic & oregano, (drained))
  • 1 tablespoon olive oil
  • 1 clove garlic (minced)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup shredded or shaved Parmesan cheese ((optional))
  • fresh basil (for garnish)

Instruction

  • Spiralize 4-5 zucchini to make 4 cups of zoodles. Set aside. Slice remaining vegetables into thin slices and then roughly chop.
  • Heat 1 tablespoon olive oil in a large skillet on medium heat. Add onions and peppers and sauté for 5 minutes or until onions are translucent. Add minced garlic and mushrooms and cook for another 5 minutes.
  • Add drained tomatoes and black pepper. Bring to a boil and reduce heat to medium low. Add zoodles and toss. Cook for 5 minutes, then add the chopped chicken (optional). Cook until heated through. 
  • If desired, sprinkle with Parmesan cheese and fresh basil. Serve immediately.