Zucchini Noodles with Mushroom Marinara
30Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
2 tablespoons Pure Wesson® Canola Oil, divided
1 pkg (8 oz each) sliced fresh button mushrooms, chopped
1/2 cup chopped yellow onion
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (8 oz each) Hunt's® Tomato Sauce
1 tablespoon balsamic vinegar
1/2 teaspoon garlic salt, divided
6 medium zucchini (6 = about 3 pounds)
Grated Parmesan cheese, optional
|% Daily Value|
|Total Fat||8 g||12%|
|Saturated Fat||1 g||3%|
|Dietary Fiber||5 g||21%|
|Vitamin C||46 mg||76%|
|Vitamin A||851 iu||17%|
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.
Meanwhile, carefully cut zucchini lengthwise into long thin noodles with vegetable peeler, stopping when seeds are visible. Discard center portion of zucchini.
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.
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