this version with tomato and bacon.
Cut zucchini into fine strands to look like pasta. I use a cheap gadget from japan that julienne slices the zucchini. You could also use a spiralizer or veggie peeler. Make 2-3 cups of zucchini strands.
Meanwhile, wash and thin slice 1-2 cups of mushrooms (I used cremini but just about any type would be good).
Heat up a large/wide/shallow pan, sautee the mushrooms with a little bit of olive oil. Let the mushrooms release their water. Season with salt, pepper and pesto (I keep some pesto frozen from the summer).
Get a pot of water up to boiling. Boil the zucchini pieces for 2 minutes, then drain promptly.
Toast some pine nuts in a little bit of olive oil (or sub in good grass-fed butter if not going vegan), with salt, red pepper flakes. Just toast until you can smell the pine nuts, 60 seconds or less.
Assembly: in serving bowls, layer cooked and drained zucchini "noodles", then mushrooms, then top with toasted pine nuts. Serve hot!