This is a super simple one-pot dinner that taste amazing, is low calorie, low carb, paleo, gluten-free and did I mention easy to make. It can see this becoming a staple in our house. The great things is you can add anything you want to it since this is a good base recipe. You could add fresh Italian sausage cut into smaller pieces, ground beef, or put it in a casserole dish and melt some tasty cheddar cheese on top. Serve immediately or store in the refrigerator up to 3 days.
• 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
Sauce Directions 1. Prep your veggies. Chop the onion and onion. Crush the garlic. Slice the mushrooms. 2. Sauté onions, peppers and garlic in a little oil over medium heat until tender. (5-7 minutes) 3. Add mushrooms and cook for 5 minutes. 4. Add tomatoes, paprika, oregano, salt, pepper, basil and honey. Give it a stir and simmer for 40 minutes, stirring occasionally. (Low and slow develops lovely umami flavors) Zucchini Directions
1. Spiralize 4 zucchinis. 2. In a medium size pot bring about 4 cups of water to a boil. Add 1tsp of salt to water. 3. Place spiralized zucchini in water and cook for 5 minutes. 4. Drain very well 5. Place some zucchini in a bowl and serve with your sauce.
1. Dice 4 zucchinis into medium chunks 2. Add zucchini to sauce when you have about 30 minutes cooking time left and give it a quick stir. 3. Finish cooking and serve.