One Skillet Italian Zucchini Noodles (Vegetarian, Gluten-Free, Grain-Free)
approx. half a jar
Mozzarella or parmesan cheese
tbsp. olive oil
of himalayan pink salt.
Cut zucchini into strips that resemble spaghetti. This can be done by hand, but a spiralizer or mandoline slicer makes the process much simpler. I use
Heat olive oil in a skillet over medium heat. Add garlic and mushrooms, and cook until mushrooms are tender.
Add zucchini noodles and tomato sauce, and cook until the zucchini begin to soften, about 2-3 minutes.
Mix in spinach and ricotta, and cook until zucchini is tender, approximately 5 more minutes. Be careful not to overcook the zucchini noodles, or they will turn to mush!
Top with mozzarella or parmesan cheese.
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