Zucchini pasta

No grains?  No problem!  Vegetarian?  This is the meal for you!

This is one of those creations where I am kicking myself a little for not properly measuring things out, but I guess that's when some of the best stuff happens.  And I didn't want to wait to post it until I made it again, so here you go. Obviously you can use whatever you have on hand and play around with the seasonings, this is what I had.

Ingredients:

• Zucchini (I got an awesome julienne peeler and I love it!  I sliced 3 zucchini the other day and used a little more then half of it for this dish)
• Mushrooms, rinsed and diced
• Red onion, thinly sliced (I used about 1/4 of one)
• Kale (there was some kale ready to be picked in the garden, so this was a great dish for it)
• Sundried tomatoes, thinly sliced
• Capers (a couple of forkfuls) 
• Lemon juice (I used about 3 capfuls)
• Lime juice (another 3 capfuls, so maybe a teaspoon each?)
• EVOO
• Coconut oil
• Salt, pepper and lemon pepper seasoning

In a large skillet, add a couple tablespoons of coconut oil and add the zucchini, mushrooms, onions, kale and tomatoes.  Saute for a few minutes until everything is tender.  Add the capers, lemon juice, lime juice, a drizzle of EVOO and season to taste.

Makes 2 servings.