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Zoodles Medley

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Course: Appetizer
Calories: 775kcal

Ingredients

  • 1 1/2 tablespoons coconut oil
  • 2 garlic cloves minced
  • 1 lg. sweet onion sliced
  • 8 oz. fresh baby bella mushrooms sliced
  • 1 pkg. fresh zoodles zucchini spiral cut
  • 13 3/4 oz. can artichoke hearts quartered drained
  • Kalamata pitted olives packed in vinegar
  • Feta cheese reduced fat crumbled
  • pumpkin seeds raw
  • flat leafed Italian parsley chopped

Instructions

  • In a 16" saute pan melt coconut oil over medium heat.
  • Add minced garlic and sliced onion and saute 3-4 minutes turning with tongs while it cooks. Once the onions are starting to cook add the sliced mushrooms turning every minute with tongs.
  • Enjoy!
  • Cooking until the mushrooms start to brown.
  • Add zoodles and toss a few times and cook 2 minutes.
  • Then add the drained artichokes cook just long enough to heat.
  • Serve with choice of toppings: Kalamato olives, Feta cheese, pumpkin seeds and parsley

Nutrition

Calories: 775kcal | Carbohydrates: 56g | Protein: 13g | Fat: 57g | Saturated Fat: 22g | Sodium: 1522mg | Potassium: 1410mg | Fiber: 12g | Sugar: 25g | Vitamin A: 3898IU | Vitamin C: 100mg | Calcium: 196mg | Iron: 5mg
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