Spiralized zucchini noodles tossed with a homemade tomato sauce filled with mushrooms, onions, and fresh corn. This zucchini noodles with tomato sauce is the perfect meal for warm lazy summer days.
Ingredients
1 medium to large zucchini, spiralized
1-2 tablespoons olive oil
3-4 cloves of garlic, minced
½ medium sized onion, sliced
1 cup sliced mushrooms
1 cup corn kernels, fresh or frozen
1 can diced tomatoes
½ teaspoon dried rosemary
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¾ teaspoon salt
1 teaspoon granulated sugar
Directions:
Add 1-2 tablespoons olive oil to a medium sized skillet over low heat. Allow the olive oil to heat for a minute before adding minced garlic. Use a spatula to move the garlic as it cooks to prevent it from become burnt.
Once the garlic turns golden brown and aromatic, add the sliced onions. Stir the onions with the spatula and cook them until they become soft and brown on the edges.
Next, add the sliced mushrooms and corn kernels. Cook them for a few minutes before adding the diced tomatoes. Season the tomato sauce with rosemary, oregano, thyme, salt, and sugar. Adjust the flavor to your taste.
Pour the sauce over the spiralized zucchini noodles.
Serve the noodles warm or cold.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/07/22/zucchini-noodles-with-tomato-sauce/