1 Tbsp (15 mL) coconut oil
1 cup (250 mL) crimini mushrooms, sliced
1 garlic clove, finely minced
1/2 tsp (2 mL) sea salt
4 medium yellow zucchinis
2 Tbsp (30 mL) extra virgin olive oil
1 tsp black pepper
1 tsp ( 5 mL) truffle oil
1/4 cup (60 mL) flat-leaf Italian parsley, chopped
1. Heat coconut oil in a large skillet over medium-high heat. Add the mushrooms and garlic and season with 1/4 tsp (1 mL) sea salt. Cook, stirring occasionally, until tender, about 5 minutes.
2. Using a potato peeler, peel the zucchini lengthwise, making zucchini ribbons about the width of fettuccini. Keep going around the entire zucchini and stop just before reaching the seedy core.
3. Place zucchini noodles in a bowl and toss with oil, remaining 1/4 tsp (1 mL) salt, and pepper. Noodles will become soft and pasta-like. Top with mushrooms and parsley and drizzle with truffle oil.
4. Sprinkle with parmesan (if using).
Yield: 2 servings
Serving Size: 1 bowl