Ginger Lemon Coconut Zoodle Stir Fry

If you don’t have a Veggetti to make the zoodles, you can just slice the zucchini and cut into small pieces instead. An another alternative would be to see if your local store sells zucchini already cut into noodles.

  • 2 medium zucchini
  • 2 red bell pepper
  • 1 onion diced
  • 1 cup grated carrots
  • 1 tbsp ginger
  • 1 tbsp coconut oil ((I like Nutiva Organic Virgin Coconut Oil)
  • 1 garlic clove diced
  • ⅔ cup coconut unsweetened coconut milk
  • ½ lemon juiced
  1. Wash the zucchini and peppers, then pat dry with a dish towel
  2. Peel the zucchini and press through the veggetti to make noodles
  3. Remove the tops and seeds from the pepper and cut into small pieces
  4. Take a large skillet and add the coconut oil to melt on medium heat
  5. Add the lemon juice, garlic, ginger, and coconut milk and simmer for 2 minutes
  6. Add the zucchini noodles, peppers, and carrots
  7. Saute for 10 minutes until all veggies are soft stirring every couple minutes to evenly distribute the sauce throughout
  8. Let cool and serve
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