Veggie Vermicelli

2 Zucchinis

1 cup of tomato sauce

1 container of mushrooms (your choice)

1 yellow onion

1 tbs oregano

- Use a peeler to to peel both zucchinis lengthwise into ribbons. Peel until you reach the seeds.

- Slice onion and mushrooms

- In a pan saute onions until they start to turn translucent, then add mushrooms with the oregano

- Once the onions and the mushrooms are fully cooked add the zucchini ribbons and tomato sauce to the pan.

- Cook for 2-3 minutes, leaving the zucchini “al dente”