Zucchini Noodles With Mushroom Marinara Recipes

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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 ReadySetEat

Categories     Main Dish

Time 30m

Yield 4

Number Of Ingredients 9

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

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 : @id https, Calories 154 calories

ZESTY ZUCCHINI & MUSHROOMS IN MARINARA



Zesty Zucchini & Mushrooms in Marinara image

Very simple, healthy, and very tasty!! I would cook this about every other day and could never get sick of it. Even my friends who hated vegetables loved it! For spaghetti lovers, Instead of the pasta, you have deliciously cooked zucchini! Feel free to add meat or cheese to the dish too...yum! TIP: Make sure your zucchini is fresh or they will have a slightly bitter aftertaste. *** If using FRESH mushrooms, I would suggest cooking them separately for five minutes (or until golden brown) then adding them to the finished zucchini mixture.

Provided by Stella la Bella Chef

Categories     Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 9

2 medium sized zucchini, sliced into thin rounds
2 cups mushroom pieces
2 cups marinara sauce (or 1 can of seasoned tomato sauce)
1 medium onion, sliced
1 garlic clove, minced
1 teaspoon rosemary
1 teaspoon oregano
1/2 teaspoon basil (or tarragon, thyme)
salt & pepper

Steps:

  • In a large skillet, spray bottom and sides with non-sticking spray.
  • Add sliced zucchini, garlic, and onion slices.
  • Cook zucchini over medium heat, uncovered, for 3 minutes turning often. Drain pan if too much excess liquid.
  • Add the drained, canned mushrooms to skillet.
  • Add spices & Cook mixture for 4 minutes or until golden-brown along the edges.
  • Lastly, add the marinara sauce (either to entire mixture, or on individual plates).

Nutrition Facts : Calories 51.6, Fat 1.3, SaturatedFat 0.2, Sodium 245.5, Carbohydrate 8.7, Fiber 1, Sugar 5.8, Protein 2

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