My bell pepper went bad, so I used grape tomatoes and it still turned out very well! Also didn’t have mayo on hand so played with the amount of honey and mustard and added a tiny bit of coconut yogurt. Sautéed the mushrooms first, then the zoodles, and added the tomatoes at the very end. Overall, my husband and I really enjoyed it! We served it as a side for pistachio crusted flounder and found that we liked the crunch from the extra pistachios that got mixed in with it. If we make the zoodles again, we’ll definitely be adding some nuts or something for a crunch factor!

So ridiculously quick and easy recipe to follow. Not much to clean after! But I don't recommend putting any water with the zucchini as it is full of juices that cook it well enough. Also I think it is for only two people not four, and I used a big zucchini.