Zucchini Spaghetti


Ingredients

· 4 medium zucchini

· 23 oz of tomato sauce

· 2 medium container mushrooms

· 2 cups spinach

· 1 cups shredded carrots

· ½ cup diced onions, red or white

· ½ cup green and red peppers

· 1 cup grape tomatoes

· ¼ cup plant- based cheese or your cheese of choice

· 1 teaspoon ground black pepper

· ½ tablespoon salt, or more to taste

· 1 teaspoon dried basil

· 1/2 teaspoon dried oregano

· 1/2 teaspoon garlic powder

· 1/2 teaspoon onion powder

· 1/4 teaspoon ground thyme

· 1/4 teaspoon red pepper flakes

· 1 (6 ounce) can tomato paste

· 1 to 2 tablespoons of coconut oil

Directions

· Spiralize the zucchini.

· Heat a large skillet over medium-high heat then add coconut oil.

· Sauté onions, green/ red peppers, mushrooms and carrots for 1 to 2 minute then add sauce.

· Cook and stir in salt, black pepper and the other herbs/ spices in the hot skillet then add spinach.

· Cook until the sauce is thoroughly heated.

· Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.

· Serve in bowls and garnish with grape tomatoes and cheese.

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