saltblack pepper, and cayenne for seasoning zucchini
generous amount of extra virgin olive oil spray
Line a large baking tray with aluminum foil. Spray foil with extra virgin olive oil spray.
Season zucchini strips lightly with a few dashes of salt, black pepper, and cayenne pepper. Spread zucchini strips out over a sheet pan. (You may need to do this in several batches, depending upon how many zoodles you make at one time.)
Spray zoodles again with EVOO spray. Place 8 inches under broiler.
Broil each batch for 6 to 7 minutes, or until lightly browned. Set aside.
Brown onions, bell peppers, and mushrooms over medium high heat for about 10 minutes in olive oil.
While the veggies are cooking down, mix all Stroganoff ingredients together in a bowl.
Add chicken to veggie pan, and cook until chicken is lightly browned.
Add the sauce, and stir until well-combined.
Adjust seasonings, if desired.
Cook over medium low heat for 15 minutes, or until chicken is cooked through and sauce thickens.
Serve over zoodles.
Substitute ground beef or cubed steak for the chicken in this recipe, if desired. If using a tough cut of beef, marinate the beef in Worcestershire sauce and seasonings for about an hour before cooking.