Zoodles Marinara

by Vitina Feo August 12, 2020

Mediterranean/Vegan Diet

Ingredients

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

How to make

1. Put the onion, olive oil and tamari in a large skillet. Cover and cook for 5 minutes over medium heat, stirring occasionally.
2. Add the mushrooms, Italian seasoning, garlic powder and crushed red
3. pepper.
4. Cover and cook for 5 minutes or until the mushrooms are starting to become golden around the edges.
5. Add the tomatoes and maple syrup.
6. Decrease the heat to medium-low, cover and cook for 40 to 45 minutes or until the sauce is thickened, stirring occasionally.
7. Add the “zoodles,” and using tongs, gently incorporate the “zoodles” into the sauce.
8. Cover and cook for 4 to 6 minutes or until the “zoodles” are cooked but still al dente.
9. Add the chopped basil and cook for 30 seconds. Divide onto four dinner plates.
10. Decorate each with a sprig of basil and serve.

Preparation Time

• Prep Time: 10 mins
• Cook Time: 60 mins
• Serves: 4 people

Chef's Note

To make zucchini “noodles” (zoodles) start with 2 to 4 medium to large zucchini.
Using the PAPA VINCE PEELER shave the zucchini into long spaghetti-like strands or “zoodles.”

Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.

Vitina Feo

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