| 12 | 45 | 138 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 25 min | 20 min | 2 |
| 3 medium | Zucchini |
| 2 1/4 tsp | Extra virgin olive oil |
| 1/2 cup | Roma tomatoes (Diced) |
| 1/2 medium pepper(s) | Red bell pepper |
| 1/4 cup | Cremini (Italian) mushroom (Chopped) |
| 1 clove(s) | Garlic |
| 1 tbsp | Basil, fresh |
| 2 tbsp | Kalamata olives (Chopped) |
| 1 pinch | Sea Salt |
| 1 dash | Black pepper |
| 1 tbsp | Kosher salt |
| 1/4 bulb(s) | Fennel (About 250 grams) |
1. Spiralize the zucchini or cut them into ribbons with a mandolin or vegetable peeler. Place them in a colander and toss with 1 tbsp. of kosher salt (they are going to sweat).
2. Heat olive oil in skillet over medium heat. Add chopped pepper and cook until soft.
3. Add the remaining vegetables, olives, garlic, and basil. Continue to cook until mushrooms are tender. Remove from heat.
4. Rinse and drain the zucchini noodles. Roll them in a clean dish towel and press gently to remove excess water. Heat skillet over medium/high heat and gently toss zucchini noodles until tender, but still slightly firm.
5. Divide noodles between 2 plates. Top with vegetables and season with salt and pepper to taste.
Zucchini
helps to maintain the digestive system and is high in vitamin C
| Vegetables | 6.3 |
