Using one of the above methods, spiralize the zucchini.

Using kitchen shears, make a few cuts to the zucchini noodles so they aren't all in one giant strand and will be easier to eat.

Place the zucchini in a colander and sprinkle with some salt to draw out the water. Set aside and let sit for 30 minutes, then gently squeeze any excess water out using paper towels.

Set the noodles aside and prepare the sauce.

To a blender, add the sun-dried tomatoes, cashews, water, 1/2 teaspoon sea salt, garlic powder, and paprika. Blend until smooth, about 3-5 minutes and set aside.

Preheat a large skillet over medium heat and add the oil.

Next, add in the diced onion and cook until almost translucent.

Add in the ground beef and the last 1/2 teaspoon of salt. Cook until no longer pink.

Add in the diced mushrooms, sauce, and zucchini noodles, and stir until everything is evenly coated.

Cover, the skillet and simmer on low, stirring occasionally, for 10-15 minutes or until the zucchini noodles have softened, but still have a nice bite to them.

Serve warm. Enjoy!