Zucchini Pasta with Brussel Sprouts, Pine Nuts, Bread Crumbs
olive oil or coconut oil
such as NUTIVA
garlic or DOROT frozen garlic
optional: 1-2 shallots
quartered or thinly sliced
panko bread crumb
spiraled zucchini raw
Salt/Pepper to taste
Lemon for serving
In a medium skillet over medium-high heat, heat up the oil then add garlic and shallots. Cool until fragrant.
Stir in the brussels sprouts and cook until they soften (for about 2-3 minutes).
Add Panko bread crumbs and cook until golden/crisp (for about 2-3 minutes)
Add tomatoes and cook until tomatoes burst
Add pine nuts and mix in with a quick stir
zucchini noodles and add them to skillet, then season with salt/pepper and cook until softened.
(optional): Serve with lemon juice
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