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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

Nutrition Info

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 servingSize: - sodium: 890.2 mg sugar: 11.8 g transFat: : - unsaturatedFat: : -

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.

4 servings

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