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ZUCCHINI NOODLES WITH MUSHROOM MARINARA

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 4
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 6 = about 3 pounds medium zucchini
  • Grated Parmesan cheese, optional
DIRECTIONS

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.