ABOUT THE RECIPE:

This Zoodles Marinara dish can easily take the place of classic spaghetti marinara. Perfect to serve for a weeknight family meal!

MAKES 4 SERVINGS

INGREDIENTS:

• 1 large sweet onion, sliced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon tamari
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon Italian seasoning blend
• ¾ teaspoon garlic powder
• ⅛ teaspoon crushed red pepper
• 1 can (24 to 28 ounces) crushed tomatoes
• 1 teaspoon maple syrup or brown sugar (optional)
• 9 to 10 cups zucchini “zoodles” (see note)
• 3 tablespoons chopped fresh basil or 1 teaspoon dried basil
• 4 fresh basil springs, for garnish (optional)

INSTRUCTIONS:

Put the onion, olive oil and tamari in a large skillet. Cover and cook for 5 minutes over medium heat, stirring occasionally. Add the mushrooms, Italian seasoning, garlic powder and crushed red pepper. Cover and cook for 5 minutes or until the mushrooms are starting to become golden around the edges. Add the tomatoes and maple syrup.

Decrease the heat to medium-low, cover and cook for 40 to 45 minutes, or until the sauce is thickened, stirring occasionally. (For a thicker consistency, cook the sauce for 60 to 70 minutes.)

Add the “zoodles” directly to the sauce, and using tongs, gently incorporate the “zoodles” into the sauce. Cover and cook for 4 to 6 minutes, or until the “zoodles” are cooked but still al dente. Add the chopped basil and cook for 30 seconds. Divide onto four dinner plates. Decorate each with a sprig of basil and serve.

• Chef’s note: To make zucchini “noodles” (zoodles) start with 3 to 4 medium to large zucchini. Using a vegetable peeler spiralizer (or regular spiralizer), shave the zucchini into long spaghetti-like strands or “zoodles.”
• Chef's note: If you would like to add more protein to this dish, simply add 1 cup of cooked white beans during the last 25 to 30 minutes of cooking the sauce.