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.

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, start 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.

Serve and enjoy!