Quick and Easy Zucchini, Lemon and Garlic ‘Pasta’

Ingredients

• 4 zucchini
• 1 cup cherry tomatoes
• 1 red capsicum, cut into thin strips (or any other veg equal to 3/4 cup)
• 2 spring onions, optional
• 2 cloves garlic, crushed
• 1 lemon, zest grated and juiced
• 1 Tbs oil for cooking (rice bran oil, coconut oil etc)
• 1 small red chilli, optional

1.  Peel the zucchini into thin strips using a spiraliser, vegetable peeler or mandoline slicer. Dice the green onions, keeping the white parts separate.                                                                   
2. Add oil to a frying pan or wok on medium heat and toss in the garlic and white parts of the spring onion. Fry for one minute and add capsicum, cooking for 2-3 minutes.                     
3. Add cherry tomatoes and lemon zest, cook for another 3-4 minutes. Vegetables should still be a little crunchy. Add the zucchini strips and use tongs to toss. Add lemon juice and continue tossing the zucchini for another minute or two. Cooking for too long will make the zucchini limp and wet. It really only needs 2-3 minutes.                                                              
4. Use tongs to divide amongst plates, topping with red chilli and remaining spring onion, or try adding sprouts like snow pea and alfalfa.