Zucchini Stroganoff

 This is one of my all time favorite dishes with the same deep rich flavor as any other Stroganoff. This is also a great one for the kiddos! My VERY picky 3 year old loves this dish, noodles and all ;) *The sauce is a bit thin but sooo yummy. I'm sure you could thicken it a little more with more cheese or a blended cooked onion or maybe almond flour but I don't mind the thinness.

3 Small Zucchinis, Cut into Noodles
1 lb Ground Beef
1 Small Onion, Sliced
1 8oz Package sliced Mushrooms
1 TBSP Minced Garlic
1 Cup Beef Broth Imagine Organic Beef Broth (Maybe you can omit this or cut in half but I like extra sauce ;)
1 Cup SCD Yogurt
1/2 Cup Extra Sharp White Cheddar
1/2 Cup Shredded Parmesan, (plus a little to sprinkle on top)
Salt & Pepper to taste
1/4 Cup Oil

How I prepare Zucchini Noodles
I don't have one of those fancy noodle maker things for the Zucchini so I just cut them myself ;) (Don't use a regular cheese shredder, its too small.) Slice the Zucchini length wise in thin strips and then into Noodles. Boil for about 10 minutes or until they are soft enough for your liking.

Heat the oil in a large skillet or pot on medium-low. Saute the Onions and Mushrooms until nice and caramelized, put in a separate dish and set aside. Add ground beef to skillet, add the garlic and season and cook until no more pink. DO NOT DRAIN all that delicious flavor and fat out ;)

Add Onions and Mushrooms back to the beef. Add one cup of water and bring to a boil, reduce to medium and cook for about 5 minutes. Turn off heat and add remaining ingredients and cooked Zucchini. Sprinkle with a little more Parmesan and serve!