Parmesan Cheese, shredded
Half & Half, splash
Red Pepper Flakes
First slice your zucchini thin on a mandoline. Cut in half lengthwise and set aside.
In a saucepan make your mushroom and cream sauce. Saute mushrooms and garlic in butter. Add in the splash of cream and red pepper flakes. Add in a handful of shredded parmesan. Mix until smooth.
Then toss in your zucchini “noodles” and cook for 2-3 minutes until al dente. You want them to still be crunchy.
Move to a plate and garnish with grated parmesan cheese.