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”