Another group dinner – another challenge… another great food memory!
Being inspired by Megan Gilmore’s blog “Detoxinista.com”, the challenge of gluten-free, low-carb, paleo & the dairy-free conscious healthy eating group has made it easy to prepare for.This recipe is so yum as is, but very open to interpretation, that you can use so many other veggies, and for those of us who like our meat – it’s just as enjoyable with chicken, steak or prawns. It was such a success – thankyou Megan – that I’d thought I’d share it with you.
Ingredients
- 2 zucchini squash, peeled (about 500g.)
- 1 tablespoon coconut oil
- ½ red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 oz. sliced mushrooms
- 2 tomatoes, chopped
- Cajun seasoning, to taste
- Salt and pepper, to taste
Instructions
- Create zucchini “noodles” using a spiral slicer or a julienne peeler. Place the noodles in a large mesh strainer, and sprinkle generously with salt. Toss the noodles well, and then allow them to sit in the strainer over a bowl to catch the moisture they release. Set aside for 30 minutes.
- Melt the coconut oil in a deep skillet or Dutch oven over medium heat and sauté the sliced onion and peppers until slightly tender, about 8 minutes. Add the mushrooms and tomatoes, and sauté for another 5 minutes.
- *If you want to add any additional protein, I’d add it with the mushrooms and tomatoes to cook thoroughly.
- Once the zucchini noodles have sufficiently sweated, rinse them well with water and pat dry with a towel. Add the noodles to the sautéed veggies, along with the Cajun seasoning, and stir well. (If you don’t care for spicy food, I’d recommend starting with half the amount of seasoning called for– this dish is very spicy as written!) The noodles should be soft after just 2 to 3 minutes of cooking. Season with salt and pepper to taste (I added an additional ½ teaspoon of salt) then serve warm.
- While this recipe contains quite a few veggies, they are all pretty low-calorie so this recipe only serves 2 adults. Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Hope you enjoy… bon appetite!
By the way, I guarantee that there will be very little if any leftovers!!