Zucchini Noodles with Mushroom Marinara

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

  • 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
  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.
  2. Meanwhile, carefully cut zucchini lengthwise into long thin noodles with vegetable peeler, stopping when seeds are visible. Discard center portion of zucchini.
  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.
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Nutrition Information
Calories: 154 View complete nutrition information
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Overall Rating

Anonymous February 16, 2016

zucchini pasta really gets me going the marinara really gets me going!