ZUCCHINI NOODLES WITH MUSHROOM MARINARA

Zucchini Noodles with Mushroom Marinara image

A vegetarian recipe with thin noodles made from zucchini and topped with a mushroom tomato sauce.

Provided by Hunt's

Categories Trusted Brands: Recipes and Tips Hunt's

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons Pure Wesson® Canola Oil, divided
1 (8 ounce) package sliced fresh button mushrooms, chopped
½ 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
½ teaspoon garlic salt, divided
6 medium zucchini, sliced
1 tablespoon Grated Parmesan cheese

Steps:

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.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 21.3 g, Cholesterol 1.1 mg, Fat 8.1 g, Fiber 5.9 g, Protein 7.8 g, SaturatedFat 0.9 g, Sodium 890.2 mg, Sugar 11.8 g