Zucchini & Sausage Skillet – 2 Ways

Sandi Dutt not only provided the zucchini but also a recipe that she grew up eating. She makes it with kielbasa, but I also tried it with ground sausage + also added the peppers . . . so it's a flexible recipe. It makes a quick and tasty dinner and is a great way to use up excess zucchini. 

Above: With Ground Sausage

Below: With Kielbasa

 

Zucchini & Sausage Skillet – 2 Ways

2 servings

2 – 3 tablespoons olive oil

½ to pound ground sausage or 1 link of kielbasa, cut into ¼” thick round 

½ onion, diced (yellow, white or red)

About 4-5 mini red, yellow or orange pepper, diced

Corn from 2 ears of fresh corn or about 1 cup+ frozen corn

2 to 3 cups zucchini sliced thin – about ⅛”

2 tablespoons oil (1 Tbsp. olive and 1 Tbsp. vegetable)

½ to 1 tablespoon CCG – Chili, Cumin & Garlic blend (We purchase a blend but could use a combo of chili powder, cumin and fresh minced garlic) 

1. Add olive oil to a skillet set over medium heat (less oil if using ground sausage, more for kielbasa.
2. Add sausage, onion, pepper and cook until ground sausage is done and onions and peppers are tender; if using kielbasa, cook until edges begin to brown and onions and peppers are tender.
   
   
   
3. Add corn and cook a minute or two, and then add zucchini and CCG and  cook and stir for a few minutes; add lid and steam 3-5 minutes until the corn and zucchini are tender. 
   
   
   

 Recipe without photos . . . 

Zucchini & Sausage Skillet – 2 Ways

2 servings

2 – 3 tablespoons olive oil

½ to pound ground sausage or 1 link of kielbasa, cut into ¼” thick round 

½ onion, diced (yellow, white or red)

About 4-5 mini red, yellow or orange pepper, diced

Corn from 2 ears of fresh corn or about 1 cup+ frozen corn

2 to 3 cups zucchini sliced thin – about ⅛”

2 tablespoons oil (1 Tbsp. olive and 1 Tbsp. vegetable)

½ to 1 tablespoon CCG – Chili, Cumin & Garlic blend (We purchase a blend but could use a combo of chili powder, cumin and fresh minced garlic) 

1. Add olive oil to a skillet set over medium heat (less oil if using ground sausage, more for kielbasa.
2. Add sausage, onion, pepper and cook until ground sausage is done and onions and peppers are tender; if using kielbasa, cook until edges begin to brown and onions and peppers are tender.
   
3. Add corn and cook a minute or two, and then add zucchini and CCG and  cook and stir for a few minutes; add lid and steam 3-5 minutes until the corn and zucchini are tender. 

One-Pan Summer Pasta

Another one-pot pasta dish that seems like it shouldn’t work, but magically, it does! This creamy, meatless dish is so easy and quick to make, yet so good. It’s hearty, filling and budget friendly, too . . . and a good way to incorporate summer vegetables into your meal. Change the veggies or add to as desired. 

One-Pan Summer Pasta   4 servings

8 ounces linguine

1 (15 ounce) can chickpeas/garbanzo beans (drain and save liquid)

1 bunch basil leaves

2 medium zucchini sliced into quarters

1 pint grape tomatoes sliced in half or quartered, depending on size 

4 mini yellow or orange pepper, diced

1 medium red onion, diced (could use yellow or white

2 cloves of garlic, minced

2 tbsp olive oil

Juice from 1/2 a lemon

1/2 teaspoon kosher salt

1/2 teaspoon coarse ground pepper

1/2 teaspoon Italian seasoning

4 cups veggie or chicken broth/stock — I used the drained liquid (aquafaba) from the chick peas as part of this starch liquid adds to the overall creamy texture of the dish

Parmesan and fresh basil for garnish if desired.

1. Add all ingredients to a straight-sided skillet and bring to a boil.
2. Cook for 8-10 minutes on medium heat, stirring occasionally with tongs, until the liquid is nearly evaporated, creating a sauce. 
3. 
   
   
   
   

Zucchini Roll Ups

Similar to a lasagna rolls but with thin strips of zucchini taking the place of pasta. 

Zucchini Roll Ups     3 to 4 servings

1 to 2 zucchini cut lengthwise into thin slices (I used a mandolin to slice and slice my zuchhini were on the small size, I overlapped two to create a longer roll up – see photo below in step #6) 

1 1/2 cups cottage cheese

3 tablespoons shredded parmesan cheese

2 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh basil

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

1/8 teaspoon red pepper flakes optional

Black pepper to taste

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About 1 cup marinara sauce

1/3 to 1/2 cup shredded part skim mozzarella cheese

 

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Other possible additions: cooked sausage or ground beef (about 1/3 lb.) &/ or sliced and sautéed mushrooms (about 3 to 4 ounces)

1. Place sliced zucchini on a sprayed baking pan and put it preheated 350° oven for about 10 minutes to draw out some of the excess moisture and to make them pliable. Alternate method: Heat a grill or grill pan to medium high heat. Spray zucchini slices and place on grill. Grill for about 2 minutes on each size 
2. Combine filling ingredients (cottage cheese through black pepper) in a bowl and mix. If it seems watery, drain some of the liquid. 
3. Preheat oven to 375° F.
4. Spray a baking dish with cooking spray. Spread about1/4 cup of the marinara sauce evenly over the bottom of the dish. I also added some cooked ground beef and mushrooms to the sauce. 
5. Blot any excess liquid off of the cooled planks of zucchini with paper towels. 
6. Spoon a thin layer (as evenly as possible) of cottage cheese filling onto one side of the zucchini. Sprinkle cooked meat &/or mushroom  on top of the cottage cheese if desired. 

   

   Since I had smaller sized zucchini, I overlapped ends of 2 to created a longer area for rolling up the filling 

   
   
7. Roll up the zucchini and place them seam side down in the casserole dish. 
   
   
   
8. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake in the oven for 20 to 25 minutes or until the cheese is melted and bubbly.

Recipe without photos . . . Zucchini Roll Ups     3 to 4 servings

1 to 2 zucchini cut lengthwise into thin slices (I used a mandolin to slice and slice my zuchhini were on the small size, I overlapped two to create a longer roll up – see photo below) 

1 1/2 cups cottage cheese

3 tablespoons shredded parmesan cheese

2 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh basil

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

1/8 teaspoon red pepper flakes optional

Black pepper to taste

----

About 1 cup marinara sauce

1/3 to 1/2 cup shredded part skim mozzarella cheese

 

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Other possible additions: cooked sausage or ground beef (about 1/3 lb.) &/ or sliced and sautéed mushrooms (about 3 to 4 ounces)

1. Place sliced zucchini on a sprayed baking pan and put it preheated 350° oven for about 10 minutes to draw out some of the excess moisture and to make them pliable. Alternate method: Heat a grill or grill pan to medium high heat. Spray zucchini slices and place on grill. Grill for about 2 minutes on each size 
2. Combine filling ingredients (cottage cheese through black pepper) in a bowl and mix. If it seems watery, drain some of the liquid. 
3. Preheat oven to 375° F.
4. Spray a baking dish with cooking spray. Spread about1/4 cup of the marinara sauce evenly over the bottom of the dish. I also added some cooked ground beef and mushrooms to the sauce. 
5. Blot any excess liquid off of the cooled planks of zucchini with paper towels. 
6. Spoon a thin layer (as evenly as possible) of cottage cheese filling onto one side of the zucchini. Sprinkle cooked meat &/or mushroom  on top of the cottage cheese if desired. 
7. Roll up the zucchini and place them seam side down in the casserole dish. 
8. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake in the oven for 20 to 25 minutes or until the cheese is melted and bubbly.

Zucchini Crust Pizza earns a 5 star rating!

Vickie Gill’s plate of Zucchini Crust Pizza (posted on her Facebook page) looked so good that I had to give it a try. She shared the recipe via a  link (with a video). This internet sensation uses a zucchini-based crust that is finished with pizza-style toppings. I made it for dinner last night and we thought it was Super Delicious! Barry gave it a 5 out of 5 star rating. Heated up the leftover of lunch today and again marveled at this yummy way to use up excess garden process. Thanks Vickie for recommending this recipe. 

Zucchini Crust Pizza  

Crust: 

4 cups shredded zucchini (after shredding, drain and then squeeze out excess moisture as the zucchini needs to be as dry as possible; if using larger zucchini remove the seedy center that can add to the moisture content)

3 large eggs

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon powdered garlic 

Sauce:

1 lb sausage (or combo of sausage & ground beef 

1/4 teaspoon red pepper flakes

1 tablespoon Italian seasoning 

1/2 teaspoon salt

14 ounces tomato sauce

Toppings: 

1 medium red bell pepper chopped

1 small onion chopped

1 1/2 cups shredded mozzarella cheese

1/4  cup grated Parmesan cheese

1. Crust: Preheat the oven to 375°F. Grease a quarter-size sheet pan, and set aside.

2. Place the shredded zucchini in a large bowl (as instructed above, make sure the zucchini is as dry as possible. 
3. Separately, in a small bowl, whisk the eggs until combined. 
4. Add the whisked eggs, mozzarella cheese, Parmesan cheese, salt, black pepper, and garlic granules to the zucchini. Stir together until incorporated.
   
5. Pour into a quarter sized sheet pan (9×13 baking pan with sides). Spread the mixture out evenly and push up the sides of the dish approximately 1 inch, creating a crust edge. 

   
6. Place the crust in the preheated oven. While the crust is baking, prepare the sauce. Bake until the crust is set in the middle and the edges begin to brown, 12 to 15 minutes. I baked mine longer—until the mixture was dry (cover with foil if it browns too much during this additional baking). 
   
7. Once baked, remove the crust from the oven, and assemble the pizza. 
8. As crust bakes, prepare the Sauce: Heat a skillet over medium heat.  Add the ground sausage and cook, breaking up meat into small pieces and cook until completely browned, 8 to 12 minutes (vegetable oil can be added to lean meat.)

9. Once the sausage is cooked, add the red pepper flakes, Italian seasoning and salt. Stir and add the tomato sauce. Bring the tomato sauce and meat to a simmer. Cook until the sauce is slightly thickened, 4 tp 6 minutes. Once cooked, remove from heat. 
   
10. Finishing Pizza: Pour the prepared meat sauce mixture on the crust and spread evenly. Sprinkle on onion and red pepper. 
    
11. Top with shredded mozzarella cheese and Parmesan cheese.

12. Return to the oven and bake until the cheese is melted and beginning to brown, 15 to 18 minutes.
    

Recipe without photos . . . Zucchini Crust Pizza  

Crust: 

4 cups shredded zucchini (after shredding, drain and then squeeze out excess moisture as the zucchini needs to be as dry as possible; if using larger zucchini remove the seedy center that can add to the moisture content)

3 large eggs

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon powdered garlic 

Sauce:

1 lb sausage (or combo of sausage & ground beef 

1/4 teaspoon red pepper flakes

1 tablespoon Italian seasoning 

1/2 teaspoon salt

14 ounces tomato sauce

Toppings: 

1 medium red bell pepper chopped

1 small onion chopped

1 1/2 cups shredded mozzarella cheese

1/4  cup grated Parmesan cheese

1. Crust: Preheat the oven to 375°F. Grease a quarter-size sheet pan, and set aside.

2. Place the shredded zucchini in a large bowl (as instructed above, make sure the zucchini is as dry as possible. 
3. Separately, in a small bowl, whisk the eggs until combined. 
4. Add the whisked eggs, mozzarella cheese, Parmesan cheese, salt, black pepper, and garlic granules to the zucchini. Stir together until incorporated.
5. Pour into a quarter sized sheet pan (9×13 baking pan with sides). Spread the mixture out evenly and push up the sides of the dish approximately 1 inch, creating a crust edge. 

6. Place the crust in the preheated oven. While the crust is baking, prepare the sauce. Bake until the crust is set in the middle and the edges begin to brown, 12 to 15 minutes. I baked mine longer—until the mixture was dry (cover with foil if it browns too much during this additional baking). 
7. Once baked, remove the crust from the oven, and assemble the pizza. 
8. As crust bakes, prepare the Sauce: Heat a skillet over medium heat.  Add the ground sausage and cook, breaking up meat into small pieces and cook until completely browned, 8 to 12 minutes (vegetable oil can be added to lean meat.)

9. Once the sausage is cooked, add the red pepper flakes, Italian seasoning and salt. Stir and add the tomato sauce. Bring the tomato sauce and meat to a simmer. Cook until the sauce is slightly thickened, 4 to 6 minutes. Once cooked, remove from heat. 
10. Finishing Pizza: Pour the prepared meat sauce mixture on the crust and spread evenly. Sprinkle on onion and red pepper. 
11. Top with shredded mozzarella cheese and Parmesan cheese.

12. Return to the oven and bake until the cheese is melted and beginning to brown, 15 to 18 minutes.

Asian Zoodles

Another tasty way to use up excess zucchini. Serve the zoodles as a side or top with shrimp. 

Asian Zoodles 

Sauce:

1/4 cup low sodium soy sauce

1 tablespoon teriyaki sauce 

1 teaspoon sriracha sauce 

About 1 to 2 teaspoons honey  

1 tablespoon chopped cilantro

Noodles:

1 tablespoon olive or vegetable oil + 1 teaspoon sesame seed oil

1/2 of a yellow or white onion, thinly sliced

2 cloves garlic minced

2 large zucchini spiralized

Finishing: 

Lightly toasted sesame seeds  

Cilantro leaves, coarsely chopped

Extra sesame seed oil for drizzling

1. Sauce: In a small mixing bowl, whisk together the soy sauce, teriyaki. sriracha, and honey; set aside.
   
   
   
2. Zoodles: To a large skillet, add oils and heatl on medium to medium high. Add onion and sauté for 2 minutes or until tender. 
3. Add garlic and cook for 30 seconds. 
4. Add the sauce to the skillet and cook for about 1 minute or two.
5. Add spiralized zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce. 
6. Finishing: Sprinkle with seame seeds and cilantro; drizzle with sesame oil. 
   
   
   

Recipe without photos . . . Asian Zoodles 

Sauce:

1/4 cup low sodium soy sauce

1 tablespoon teriyaki sauce 

1 teaspoon sriracha sauce 

About 1 to 2 teaspoons honey  

1 tablespoon chopped cilantro

Noodles:

1 tablespoon olive or vegetable oil + 1 teaspoon sesame seed oil

1/2 of a yellow or white onion, thinly sliced

2 cloves garlic minced

2 large zucchini spiralized

Finishing: 

Lightly toasted sesame seeds  

Cilantro leaves, coarsely chopped

Extra sesame seed oil for drizzling

1. Sauce: In a small mixing bowl, whisk together the soy sauce, teriyaki. sriracha, and honey; set aside.
2. Zoodles: To a large skillet, add oils and heatl on medium to medium high. Add onion and sauté for 2 minutes or until tender. 
3. Add garlic and cook for 30 seconds. 
4. Add the sauce to the skillet and cook for about 1 minute or two.
5. Add spiralized zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce. 
6. Finishing: Sprinkle with seame seeds and cilantro; drizzle with sesame oil. 

Zucchini Bars with Caramel Frosting

A cake-like layer topped with a rich and decadent caramel frosting—this dessert is sure to please. Another tasty use for garden zucchini. 

Zucchini Bars with Caramel Frosting    Makes a 9x9-inch pan 

Zucchini Bars:

2 large eggs 

12 tablespoons (1 ½ sticks) butter, melted & cooled so that it can be added directly to the eggs without cooking them

1/2 cup granulated sugar

3/4 cup lightly packed brown sugar   

1/2 teaspoon salt  

1 1/2 teaspoon ground cinnamon  

1/4 teaspoon ground nutmeg 

2 teaspoons vanilla  

3/4 teaspoon baking soda  

1 1/2 cups all-purpose flour 

1 1/2 cups shredded zucchini, drained & squeezed to remove excess moisture

1 cup pecans, chopped

Caramel Frosting:

4 tablespoons (1/2 stick) butter 

1/2 cup lightly packed brown sugar  

2 tablespoons milk or cream

Pinch salt

1 1/2 cups powdered sugar  

1. Zucchini Bars: Preheat oven to 350°. Spray or grease a 9x9 baking pan. Line with sprayed parchment paper for easy removal.

   

   Pan lined with parchment that has been sprayed; parchment  extends over both sides of the pan for easy removal of cake bars.

2. In a large mixing bowl, combine the eggs, melted butter, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla extract. Whisk well.
3. Whisk in the baking soda, and then fold in the flour until completely incorporated without overmixing.
   
4. Fold in the shredded zucchini and chopped pecans.
   
5. Spread the batter into prepared baking pan. 
   
6. Bake for about 35 to 45 minutes or until toothpick inserted in the center comes out clean. 
7. Remove cake from oven and place on a cooling rack. Allow to partially cool before frosting
8. Caramel Frosting: In a small saucepan, combine the butter, brown sugar, milk, and salt. Bring to a boil over medium heat, then remove it from the heat.
9. Whisk in the powdered sugar until the frosting is smooth, and quickly pour it over the still warm cake. 
10. Allow frosting to set. Cut into bars when ready to serve.

Recipe without photos . . . Zucchini Bars with Caramel Frosting    Makes a 9x9-inch pan 

Zucchini Bars:

2 large eggs 

12 tablespoons (1 ½ sticks) butter, melted & cooled so that it can be added directly to the eggs without cooking them

1/2 cup granulated sugar

3/4 cup lightly packed brown sugar   

1/2 teaspoon salt  

1 1/2 teaspoon ground cinnamon  

1/4 teaspoon ground nutmeg 

2 teaspoons vanilla  

3/4 teaspoon baking soda  

1 1/2 cups all-purpose flour 

1 1/2 cups shredded zucchini, drained & squeezed to remove excess moisture

1 cup pecans, chopped

Caramel Frosting:

4 tablespoons (1/2 stick) butter 

1/2 cup lightly packed brown sugar  

2 tablespoons milk or cream

Pinch salt

1 1/2 cups powdered sugar  

1. Zucchini Bars: Preheat oven to 350°. Spray or grease a 9x9 baking pan. Line with sprayed parchment paper for easy removal.
2. In a large mixing bowl, combine the eggs, melted butter, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla extract. Whisk well.
3. Whisk in the baking soda, and then fold in the flour until completely incorporated without overmixing.
4. Fold in the shredded zucchini and chopped pecans.
5. Spread the batter into prepared baking pan. 
6. Bake for about 35 to 45 minutes or until toothpick inserted in the center comes out clean. 
7. Remove cake from oven and place on a cooling rack. Allow to partially cool before frosting
8. Caramel Frosting: In a small saucepan, combine the butter, brown sugar, milk, and salt. Bring to a boil over medium heat, then remove it from the heat.
9. Whisk in the powdered sugar until the frosting is smooth, and quickly pour it over the still warm cake. 
10. Allow frosting to set. Cut into bars when ready to serve.

Tex Mex Chicken & Zucchini Skillet

A skillet meal loaded with garden veggies. A tasty meal-in-one that is a quick fix! 

Tex Mex Chicken & Zucchini Skillet     4 servings 

1 to 2 tablespoon olive oil 

1/2 medium onion, diced 

1 medium bell pepper, diced

2 garlic cloves minced

About 3/4 cup corn frozen or fresh (I used corn cut from the cob)

About 3/4 cup garden tomatoes, peeled & cut into chunks

About 1 to 1 1/2 cups cooked chicken, chopped or shredded

1 teaspoons taco seasoning, homemade or commercial or homemade taco seasoning

1 1/2 teaspoons cumin 

1 teaspoon kosher salt

Ground black pepper to taste

1 medium zucchini, seeded & cut into chunks

1 cup Cheddar or Pepper Jack cheese, shredded (or use a combo) 

1. Heat olive oil in  medium cast iron (or other heavy) skillet on low to medium heat with the.
2. Add onion, and bell pepper; sauté for 3 minutes, stirring occasionally; add garlic after about 2 minutes. 
3. Add corn, beans, tomatoes, cooked chicken, taco seasoning, cumin, salt & pepper. Stir, cover and cook on low-medium for 10 minutes; add zucchini after about 5 minutes (add now to avoid overcooking). 
   

   
   
4. Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. 

   



Recipe without photos . . . Tex Mex Chicken & Zucchini Skillet     4 servings 

1 to 2 tablespoon olive oil 

1/2 medium onion, diced 

1 medium bell pepper, diced

2 garlic cloves minced

About 3/4 cup corn frozen or fresh (I used corn cut from the cob)

About 3/4 cup garden tomatoes, peeled & cut into chunks

About 1 to 1 1/2 cups cooked chicken, chopped or shredded

1 teaspoons taco seasoning, homemade or commercial or homemade taco seasoning

1 1/2 teaspoons cumin 

1 teaspoon kosher salt

Ground black pepper to taste

1 medium zucchini, seeded & cut into chunks

1 cup Cheddar or Pepper Jack cheese, shredded (or use a combo) 

1. Heat olive oil in  medium cast iron (or other heavy) skillet on low to medium heat with the.
2. Add onion, and bell pepper; sauté for 3 minutes, stirring occasionally; add garlic after about 2 minutes. 
3. Add corn, beans, tomatoes, cooked chicken, taco seasoning, cumin, salt & pepper. Stir, cover and cook on low-medium for 10 minutes; add zucchini after about 5 minutes (add now to avoid overcooking). 
4. Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted.
















Chicken Fajitas with Zoodles - light, healthy, and oh-so-tasty summertime meal

Zucchini “noodles” become the basis for a  light, healthy and oh-so-tasty summertime chicken fajita meal. Quick-to-make too. 

Chicken Fajitas with Zoodles    2 servings 

2 medium zucchini, seeded & spiralized on medium to heavy-duty setting setting

Approximately 3 tablespoons olive oil divided

1 medium onion, cut into strips (I used a combo of yellow & red)

1 1/2 to 2 bell peppers cut into strips (I used a combo of green and yellow)

2 chicken tenders cut in half lengthwise

1 heaping+ tablespoon taco seasoning (homemade or commercial)

Salt & pepper to taste

1 tablespoon fresh cilantro chopped 

CCG (Santa Fe seasoning blend of chili, cumin & garlic) or additional taco seasoning

1. Spiralize zucchini on medium to heavy-duty setting; set aside on a paper towel.
   
2. Add the chicken to a large re-sealable bag along with about 2 tablespoons of oil, the taco seasoning, and salt & pepper to taste. Let marinate for at least 30 minutes.
3. Add about 1 tablespoon oil to a cast iron skillet or grill pan set on medium-high heat. Let the pan get very hot and then cook onion and peppers for 7 to 10 minutes, stirring occasionally, until they're tender-crisp and nicely seared. Take the veggies out of the pan and cover with foil to keep warm.
   
4. Add the chicken to the skillet on medium-high heat. (I actually added it during the last 3 to 4 minutes as the vegetables cooked; I just pushed them to the side.) Cook the first side for 5 minutes—in order to get the best cartelization, don’t move the chicken; turn and cook the a second side for 3 to 5 minutes, or until it's cooked through but not overcooked. (Add additional oil if needed.) Remove chicken and add to onion/pepper mixture, allowing it to set a few minutes before slicing it into strips. 
   
5. Turn down the heat, add a tiny bit more oil if needed and add zucchini noodles to pass and toss or move around with tongs to heat and soften only slightly. Season with more salt and pepper, and a sprinkling of CCG Santa Fe seasoning blend. 
6. To serve: Slice chicken into strips. Arrange zoodles on serving plate, top with peppers and onions + fresh cilantro and then arrange sliced chicken over the top. 

Recipe without photos . . . Chicken Fajitas with Noodles  2 servings 

2 medium zucchini, seeded & spiralized on medium to heavy-duty setting setting

Approximately 3 tablespoons olive oil divided

1 medium onion, cut into strips (I used a combo of yellow & red)

1 1/2 to 2 bell peppers cut into strips (I used a combo of green and yellow)

2 chicken tenders cut in half lengthwise

1 heaping+ tablespoon taco seasoning (homemade or commercial)

Salt & pepper to taste

1 tablespoon fresh cilantro chopped 

CCG (Santa Fe seasoning blend of chili, cumin & garlic) or additional taco seasoning

1. Spiralize zucchini on medium to heavy-duty setting; set aside on a paper towel.
2. Add the chicken to a large re-sealable bag along with about 2 tablespoons of oil, the taco seasoning, and salt & pepper to taste. Let marinate for at least 30 minutes.
3. Add about 1 tablespoon oil to a cast iron skillet or grill pan set on medium-high heat. Let the pan get very hot and then cook onion and peppers for 7 to 10 minutes, stirring occasionally, until they're tender-crisp and nicely seared. Take the veggies out of the pan and cover with foil to keep warm.
4. Add the chicken to the skillet on medium-high heat. (I actually added it during the last 3 to 4 minutes as the vegetables cooked; I just pushed them to the side.) Cook the first side for 5 minutes—in order to get the best cartelization, don’t move the chicken; turn and cook the a second side for 3 to 5 minutes, or until it's cooked through but not overcooked. (Add additional oil if needed.) Remove chicken and add to onion/pepper mixture, allowing it to set a few minutes before slicing it into strips. 
5. Turn down the heat, add a tiny bit more oil if needed and add zucchini noodles to pass and toss or move around with tongs to heat and soften only slightly. Season with more salt and pepper, and a sprinkling of CCG Santa Fe seasoning blend. 
6. To serve: Slice chicken into strips. Arrange zoodles on serving plate, top with peppers and onions + fresh cilantro and then arrange sliced chicken over the top.