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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I met Antoinette almost 3  years ago and she has really been an inspiration in my journey to weight loss and better health. Antoinette is an expert in her field, and has been relentless in helping me to achieve my goals.  L. Alison
 

              Clinical Nutritionist

          Clean Eating Nutritionist

    Certified Holistic Health Coach

        Clean Eating Detox Coach

                Weight Loss Coach

         Public Health Professional

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