This savory zucchini noodles recipe is topped with pesto, sautéed mushrooms, and chicken for an ultra-low in calorie, low-carb substitute for pasta.
1 tsp. olive oil
½ medium red onion, chopped
2 cloves garlic, finely chopped
1 cup sliced mushrooms
4 fresh basil leaves, finely chopped
2 medium zucchini
1 Tbsp. prepared pesto sauce
2 (4 oz. each) cooked chicken breast, boneless, skinless, sliced, warm
Heat oil in medium saucepan over medium-high heat.
Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add mushrooms and basil; cook, stirring frequently, for 3 to 5 minutes, or until mushrooms release liquid. Set aside.
Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛ inch thick. Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½- inch ribbons. Set aside.
Add zucchini to onion mixture; cook over medium-high heat, stirring frequently, for 2 to 4 minutes, or until heated through.
Add pesto; mix well.
Evenly divide zucchini mixture between two serving plates; evenly top with chicken.