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

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

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.