Zucchini Noodles with Mushroom Marinara

Zucchini Noodles with Mushroom Marinara

A vegetarian recipe with thin noodles made from zucchini and topped with a mushroom tomato sauce.

Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
166 Calories

Recipe Instructions

Step 1
Heat 1 tablespoon oil in large saucepan over medium-high heat. Add mushrooms and onion; cook 5 minutes or until tender, stirring occasionally. Stir in undrained tomatoes, sauce, vinegar and 1/4 teaspoon garlic salt. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.
Step 2
Meanwhile, carefully cut zucchini lengthwise into long thin noodles with vegetable peeler, stopping when seeds are visible. Discard center portion of zucchini.
Step 3
Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add zucchini noodles and remaining 1/4 teaspoon garlic salt; cook 5 minutes or until desired doneness, stirring occasionally. Serve zucchini noodles with sauce. Top with cheese, if desired.
Zucchini Noodles with Mushroom Marinara

Ingredients

  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon balsamic vinegar
  • ½ cup chopped yellow onion
  • 2 tablespoons Pure Wesson® Canola Oil, divided
  • 1 (8 ounce) package sliced fresh button mushrooms, chopped
  • 1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, undrained
  • 1 (8 ounce) can Hunt's® Tomato Sauce
  • ½ teaspoon garlic salt, divided
  • 6 medium zucchini, sliced

Categories

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