Place the skillet on the stove over medium heat.
Add organic extra virgin olive oil, onions, bell pepper and mushrooms.
Sauté until vegetables are slightly browned.
Add salt, black pepper and Coconut Aminos Teriyaki sauce.
Stir vegetables. Add cilantro and turn off the heat.
Place noodles on a plate and put sautéed vegetables on top of zucchini.
Sprinkle with lemon and Parmesan cheese.