1/2 c Zucchini
1/2 c Yellow Summer Squash
1/2 c Broccoli
1/2 c Mushroom
4 grape tomatoes, cut in half
1/4 c shallots
1 pouch Shirataki Noodles
1 TBSP EVOO or Avocado Oil
1 TBSP Garlic
Juice from half a lemon
Salt & Pepper (to taste)
Red Pepper Flakes (to taste)
1 bag IP Garlic Chips (optional)
- In a large skillet heat on med high heat sear zucchini and squash in EVOO. Avocado oil is best for higher heat.
- After about 3-4 minutes; toss in broccoli, mushroom, 4 grape tomatoes, garlic, shallots, and lemon juice.
- Cook mixture another 2 minutes before adding rinsed Shirataki Noodles.
- Season with salt, pepper, and red pepper flakes to taste preference.
- Adding the salt at the end is important because it allows the vegetables to sear. Adding at the beginning causes them to release water and boil.
- You can also add a bag of crushed IP garlic chips to the top to emulate bread crumbs.
**Serving is 4 cups of Veggies & 4oz protein optional with the Garlic Chips**
Many Thanks to Laura D for creating this fabulous recipe for us!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
