Zesty Zucchini & Mushrooms in Marinara Recipe #380172
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.
25 min | 15 min prep
SERVES 10
- 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
- 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).
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5 stars