Easy Veggie Noodle Sauté

Easy Veggie Noodle Sauté is gluten-free, vegan, paleo, and grain-free, too! |


  • 2 zucchini, spiralized
  • 2 yellow squash, spiralized
  • 2 tablespoons coconut oil
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon coarse ground black pepper
  • 45 cloves garlic, pressed
  • 1/2 cup white or yellow onion, diced
  • 2 roma tomatoes, diced


  1. In a large skillet, combine the spiralized noodles, coconut oil, sea salt, black pepper, garlic, and onion. Sauté on low to medium heat for about 5-6 minutes using a fork to separate the noodles and blend them with the other ingredients. Once the noodles are warmed through, use the fork to split the veggie noodles into smaller strands, if desired.
  2. Add in the diced tomatoes and sauté for another minute or so, until the tomatoes are warm but not fully cooked through.


I usually add more sea salt as desired. Start with 1/8 teaspoon and add more as your palate desires.