Zucchini tagliatelle with mushrooms and sea bass

Note: the amount of mushrooms and zucchini will depend on how you like it. If you prefer more mushrooms or more zucchini do it to your taste. I used sea bass as a side dish but you can use any other fish, meat or whatever you like. I made the zucchini noodles directly in the pan sautéing them with the mushrooms but if you prefer you can boil them a few minutes before to make them more tender.

Clean the mushrooms and chop to the desired size, the smaller the better integrated into the zucchini noodles. Set aside.

Clean the zucchini and with a peeler make slices. Arrange the cut slices on top of each other. Once you have the slices cut lengthwise several times to make the noodles to the desired width, you can take several slices at a time. I have done it this way because I do not have the tool to make zucchini spaghetti. Set aside.

Peel and slice the two garlic bulbs.

In a frying pan add a dash of olive oil and sauté the garlic, before they finish browning add the mushrooms and stir a couple of times. When the mushrooms begin to brown add the zucchini noodles. Stir until they reach the desired texture. In a couple of minutes they are usually fine if they are thin.

Make the sea bass or whatever you want as a side dish and serve.