Wash the zucchini and cut off both ends. Make sure you cut off the ends flat and not at an angle, it makes using the spiralizer easier. Make the noodles and place on a paper towel. Press out some of the liquid so that they are dry.

Heat a non-stick pan over medium heat and add the coconut oil. Once hot, place the noodles into the pan and cook for about 3-4 minutes to get the noodles al dente (still have a little crunch). If you prefer to have softer noodles, cook for about 5-6 minutes.

MEG'S AFTERTHOUGHTS: Had I known just how fast and easy this recipe was, I would have bought one of these years ago. When I am in a hurry to make dinner (or breakfast, this is great with a fried or poached egg on top) I turn to zucchini noodles. It has made Whole 30 and paleo much easier and zucchini takes on any flavor you add to it. I will often throw leftover pulled pork, chicken or fried bacon on top.