One Pan Italian Zoodles

3 zucchini, spiralized

1 c. cherry tomatoes

2 garlic cloves, minced

2 tbsp. Organic Coconut Oil with Butter Flavor

1/2 c. red onion, thinly sliced

1/2 c. black olives, halved

1/2 lemon, juiced

Himalayan salt, to taste

Crushed red pepper flakes, to taste

Basil, for garnish
Hempseed, for garnish

1. Spiralize the zucchini

2. In a frying pan, sauté the garlic in the Buttery Coconut Oil on medium heat

3. Add the zoodles, and sauté for 3-4 minutes, stirring frequently

4. When the zoodles are cooked to your preference, add the remaining ingredients to the pan and sauté for 1 min

5. Garnish with basil and hempseed and serve