Zucchini Pasta

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”

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