Light and veggie-forward, this zucchini “spaghetti” paired with a hearty mushroom tomato sauce is a fresh twist on a classic. It highlights summer staples like zucchini and tomatoes that are easy to find at local farmers’ markets.
1. In a large skillet with high sides over medium heat, add the oil and chopped onion. Sauté for 5 minutes.
2. Add the washed and sliced mushrooms and saute on medium-high for 15-20 minutes until the moisture has evaporated, mixing often.
3. While the mushrooms are cooking, spiralize the zucchini and set it aside. If you do not have a spiralizer, you can use a carrot peeler to peel thin, long sheets of zucchini “pasta”.
4. To the cooked mushrooms, add the minced garlic and salt and cook for 2 more minutes. Turn off the heat.
5. Place the beans and HALF of the crushed tomatoes into a blender and blend until smooth.
6. Pour the blended tomato-bean mixture into a medium saucepan. Add the remaining crushed tomatoes, 1/2 cup water, Italian seasoning, salt, and pepper.
7. Mix and simmer for 5 minutes. Turn off the heat. Serve zucchini noodles with a large ladle of the tomato sauce, cooked mushrooms, fresh basil, and Parmesan.
Zucchini noodles can be cut using a carrot peeler if spiralizers are not available.
If you prefer cooked zucchini, easily add some avocado oil to a skillet and saute the zucchini noodles on medium-high heat for about 5-8 minutes.
Per Serving: Calories: 247 Saturated Fat: 1.4g, Sodium: 494mg, Total sugars: 7g, Fiber: 6.4g, Protein: 11g
https://www.jaroflemons.com/vegetarian-zucchini-spaghetti-w-red-sauce/