Zucchini Noodles With Mushroom Marinara
"Pasta" Without The Guilt!
~ 2 tablespoons Canola Oil, divided
~ 1 package (8 ounces each) sliced fresh button mushrooms, chopped
~ 1/2 cup chopped yellow onion
~ 1 can (14.5 ounces each) Petite Diced Tomatoes, undrained
~ 1 can (8 ounces each) 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 tenderness, stirring occasionally. Serve zucchini noodles with sauce. Top with cheese, if desired.