This is a super simple one-pot dinner that tastes amazing, is low calorie, low carb, paleo, gluten-free and is easy to make. It is a solid base recipe to which you can add fresh italian sausage sliced into smaller pieces, or ground beef with some taco seasoning, or you could just put it in a oven proof dish and melt some grated cheese over the top. Serve immediately or store in the refrigerator up to 3 days.
Ingredients ⦁ 2 cans of crushed tomato ⦁ 1 onion ⦁ 1 red bell pepper ⦁ 4 cloves of garlic ⦁ 2 cups mushrooms ⦁ Fresh basil ⦁ 1tsp black pepper ⦁ 1tsp paprika ⦁ 1tsp oregano ⦁ 2tbsp honey ⦁ 1 tsp salt (to taste for sauce) + 1 tsp for water ⦁ 4 zucchini, cut into noodle-shape strands / or medium cubes
⦁ Prep your veggies. Chop the onion and onion. Crush the garlic. Slice the mushrooms.
⦁ Sauté onions, peppers and garlic in a little oil over medium heat until tender. (5-7 minutes)
⦁ Add mushrooms and cook for 5 minutes.
⦁ Add tomatoes, paprika, oregano, salt, pepper, basil and honey. Give it a stir and simmer for 45 minutes or up to an hour even, stirring occasionally. (Low and slow develops lovely those umami flavors)
SPIRALIZER ⦁ Spiralize 4 zucchinis. ⦁ In a medium size pot bring about 4 cups of water to a boil. Add 1tsp of salt to water. ⦁ Place spiralized zucchini in water and cook for 5 minutes. ⦁ Drain very well ⦁ Place some zucchini in a bowl and serve with your sauce.
⦁ Dice 4 zucchinis into medium chunks ⦁ Add zucchini to sauce when you have 15 minutes cooking time left and give it a quick stir. ⦁ Finish cooking and serve.
Live Demonstration at Friedrich's Market Saturday 2/3/2018