Zucchini Noodles with Mushroom Marinara
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Advanced
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Advanced
2 tablespoons 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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 50 mg | 5% |
Carbohydrate | 18 g | 6% |
Cholesterol | 0 | |
Total Fat | 8 g | 12% |
Iron | 2 mg | 12% |
Calories | 154 kcal | 8% |
Sodium | 805 mg | 34% |
Protein | 4 g | 9% |
Saturated Fat | 1 g | 3% |
Sugars | 11 g | 1% |
Vitamin C | 46 mg | 76% |
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.
Zucchini Noodles with Mushroom Marinara