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Zoodles with Vegetable Sauté

Whitney Larsen, RD, LMNT Positive Nutrition

4 servings


  • 2 zucchini, spiralized
  • 2 tbsp olive oil
  • 2 tablespoons minced garlic
  • ½ large onion, diced
  • 1 pint sliced mushrooms
  • 1 (14.5oz) can Italian style diced tomatoes
  • Salt and fresh ground black pepper, to taste
  • Optional: White wine, red pepper flakes, or spinach
  • Toppings: fresh chopped basil, fresh grated parmesan cheese


Heat 2 tablespoons olive oil in a sauce pan over low to medium heat, add garlic and onions. Sauté until slightly browned and fragrant.

Add the mushrooms, tomatoes, salt, and pepper and bring to a boil. *Could also add a splash of white wine for flavor!

Reduce heat and simmer for about 5 minutes to thicken the sauce slightly.

Put zucchini “noodles” in serving bowls and top with sauce, fresh basil and parmesan cheese.

Whitney Larsen, RD, LMNT – Positive Nutrition of Omaha 

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