2 pounds zucchini washed and ends cut off
3 Tablespoons avocado oil
1 – 8 ounce red bell pepper stemmed, seeded, and cut in half
1 – 1 pound sweet onion ends cut off, peeled, and cut in half
8 ounces of mushrooms, cleaned
1 Teaspoon cumin
1 Teaspoon chipotle powder
1 Teaspoon chili powder
Sea salt to taste
1 Recipe of The Best Guacamole
1 lime cut into quarters for squeezing over the top of the finished dish
Start by spiralizing your zucchini or using a julienne peeler to make veggie noodles, set them aside while you prepare the remaining ingredients.
Cut the bell pepper halves into 1/4″ strips. Lay the onion halves flat side down on the cutting board, and slice across the rounded tops into 1/4″ half moons.
Slice the mushrooms into 1/4″ slices
Mix together all the spices in a small container and set aside.
Make a batch of guacamole and cut the lime into quarters, and set aside until you’re ready to serve the meal.
Preheat a large skillet, 15″ wide x 3″ deep over medium high heat.
When the pan is hot, add the avocado oil along with the sliced onions and bell pepper. Sauté until the veggies have softened, then add the sliced mushrooms and the spice mixture.
When the mushrooms have cooked for a couple of minutes and have started to soften, turn the heat to high and add the zucchini noodles. Cook until they just begin to wilt, you want them to still have a bit of texture to them – not completely soft.
I use a pair of tongs with plastic ends to toss the noodles in the pan as they’re cooking. I like to turn the heat up to high when I add the zucchini noodle so that they cook fast – on lower heats they tend to leave a lot of liquid behind.
Serve the fajita noodles immediately with the guacamole and lime wedges.
- Category: Dinner
- Method: Stove Top
- Cuisine: Mexican
Keywords: Fajita Zucchini Noodles, Vegetarian Fajita Zucchini Noodles