Megan and I wanted to give zucchini noodles a shot tonight and since I’ve been loving the cooking since we started low-carb I gave it a go.
Dinner tonight: Chicken Breasts served on Zucchini Noodles topped with Tomato Mushroom Sauce
Recipe for Sauce (4 servings)
- 6 ounces of baby portobello mushrooms (some quartered / some sliced)
- 3 ounces chopped zucchini
- 3 oz Hunt’s Sauce
- .5 oz Shredded Mozzarella Cheese
- 1.5 Tbsp Coconut Oil
- 1 Tbsp Unsalted Butter
- 1/8 tsp salt (just a pinch really)
- 1/2 tsp italian seasoning
- 1/2 tsp garlic powder
Add mushrooms, zucchini, sauce, and spices to a skillet with coconut oil on medium heat. Cover. When tender add butter. Stir to mix. Turn off heat add cheese and stir. Wait until sauce thickens then serve.
Nutrition per serving: 111 calories, 3 net carbs, 10 grams fat, 4 grams protein
When I made this I actually cooked the chicken half-way in the coconut oil covered and then when I flipped the chicken for the first time I continued with the recipe. I removed the chicken before turning the heat off and adding the cheese.