Creamy Lemon Zucchini Noodles

3-4 medium zucchini, spiraled (about 5-6 cups)
1/4c olive oil
2 lemons, zested and juiced
3 cloves garlic, minced

1c full fat coconut milk

Vegan Parmesan
Salt & Pepper

Pan fry zucchini in olive oil until crisp tender.

Add lemon zest and garlic and cook until fragrant.

Add coconut milk and cook until zucchini is desired tenderness and sauce is heated through.

Add vegan parmesan, salt and pepper to taste.

Adapted from a recipe by Florian at Contentedness Cooking.