- 2 tablespoons Pure Wesson® Canola Oil, divided
- 1 (8 ounce) package sliced fresh button mushrooms, chopped
- 1/2 cup chopped yellow onion
- 1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, undrained
- 1 (8 ounce) can Hunt's® Tomato Sauce
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon garlic salt, divided
- 6 medium zucchini, sliced
- Grated Parmesan cheese (optional)
- 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.
03/24/2018
recipepes.com
Zucchini Noodles with Mushroom Marinara, recipe
PT15M
PT1H
5
455 calories
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