Zucchini Noodles With Meat Mushroom Tomato Sauce Food

ZUCCHINI NOODLES WITH MEAT MUSHROOM TOMATO SAUCE

Steps:

• Run 3 large zucchini's through a spiralizer to create noodles. {if you do not have a spiralizer you can use a grater} Set aside.
• Heat a large saucepan to medium high heat.
• Add 1 tablespoon of olive oil to pan then the chopped onions. Saute until translucent, about 2-3 minutes.
• Next add minced garlic cloves, saute for 30 seconds and add sliced mushrooms.
• Cook until mushrooms are browned, about 4-5 minutes.
• Next add ground turkey and saute until cooked through, about 5-6 minutes.
• Add whole plum tomatoes and 2 tablespoons of taste paste, break up the tomatoes with a spoon in the pot. Season with salt & pepper to taste.
• Simmer sauce for 10 minutes.
• In the meantime, heat a large skillet to medium high heat. Add 2 tablespoons of olive to oil.
• Immediately add the zucchini noodles and flash saute them for 2-3 minutes, stirring the whole time.
• Remove from pan and let sit, drain any excess water from the noodles.
• Finish off the meat mushroom sauce with freshly chopped basil.
• Serve zucchini noodles with meat mushroom tomato sauce.

ZUCCHINI AND GROUND BEEF SKILLET

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
• Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.

ZUCCHINI, MUSHROOM, AND FRESH TOMATO SAUCE OVER PASTA

Steps:

• Heat the oil in a wide saucepan; add in onion; stir/saute 5 minutes.
• Stir in zucchini and mushrooms; saute over high heat, stirring, until tender, about 10 minutes.
• Stir in garlic; saute 1 minute.
• Add in tomatoes; cook/stir 5 minutes.
• Add in salt, parsley, and basil.
• Toss hot pasta with the sauce; serve immediately; sprinkle grated parmesan on top.

ZUCCHINI MEAT SAUCE WITH PASTA

Steps:

• Cook pasta in 8-quart pot according to package directions; drain. Keep pasta hot.
• Brown meat in 6-quart pot over medium-high heat. Season with salt and pepper, if desired; drain. Add onions; cook until tender. Stir in spaghetti sauce and undrained tomatoes; cook 5 minutes, stirring occasionally. (Pour half of sauce into freezer container; cool, cover and freeze for another meal.).
• Add zucchini to remaining sauce; cover and cook over medium heat 7 to 10 minutes or until zucchini is tender. Serve sauce over hot pasta. Sprinkle with grated Parmesan cheese and garnish, if desired.

ZUCCHINI MUSHROOM AND FRESH TOMATO SAUCE

Steps:

• Heat oil in a wide saucepan; add onion and saute for 5 minutes.
• Stir in zucchini and mushrooms; saute over high, stirring until tender, about 10 minutes.
• Stir in garlic; saute 1 minute.
• Add tomatoes; cook, stirring, 5 minutes. Add salt parsley and basil.
• Toss with hot pasta and serve topped with Parmesan.