*to crush the pine nuts, put them in a small ziploc bag. Then use the flat side of a meat tenderizer or the back of a spoon to crush them finely.
*if you are totally new to zoodles, you can use half zucchini noodles, half regular noodles to ease yourself into it!
- Use a spiralizer or julienne peeler to turn your zucchini into noodles. Set aside.
- Over medium heat, saute your cherry tomatoes, garlic, and diced shallot in the garlic flavored coconut oil (or olive oil). Stir so that the tomatoes cook on all sides, approximately 4 minutes. Remove from heat and set aside.
- In a large skillet over medium heat, melt your butter flavored coconut oil. Then add in the zoodles (zucchini noodles). Cook for 5 minutes or less, stirring frequently so that they cook evenly. You want them to be slightly softened, but not mushy.
- Assemble your bowl: zoodles topped with a scoop of the tomatoes, garlic, and shallots. Then sprinkle on some of the crushed pine nuts.
Yields 2 Servings