Zucchini noodles with pesto sauteed mushrooms

I'm a big fan of zucchini noodles- much healthier, more filling and fewer calories than wheat pasta! This is gluten free, can be vegan (if you choose oil and not butter) and is a great way to use up extra summer zucchini.Zucchini noodles are especially good with a fattier topping, so use your olive oil (or butter).  I also like this version with tomato and bacon.


Method:
Serves 2

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!