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Servings
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Ingredients
- 3 Cloves Garlic Crushed and Chopped
- 1 Tbsp. Olive Oil
- 1 Quart Canned Tomatoes Crushed or Whole
- 10 Leaves Basil
- 2 Cups misc. Garden Produce Coarsely Chopped (eggplant, peas, carrots, pepper etc.)
- 1 Tbsp. Tomato Paste
- 1/2 tsp. Salt More to taste
- 1/2 tsp. Oregano
- 1/4 tsp. Garlic Powder (Optional)
- 1.5 Medium Zucchini Julienned
Ingredients
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Instructions
- Brown Garlic in Olive Oil.
- Add Tomatoes and allow to sit and simmer for 10 min in order to cook down some of the juices from the tomato.
- Add misc garden produce (eggplant, peas, carrots, peppers, etc.), tomato paste, and spices: salt, oregano, garlic powder. Allow to simmer together for another 10 min for flavors to meld.
- Julienne your zucchini noodles. A Julienne Peeler is the easiest route, but you can also use a knife- just be careful. With the peeler, peel along the zucchini on all edges, just as you would for peeling a carrot, until you reach the center and seeds. Don't use this center part as it will give your "noodles" a strange texture and they may fall apart while cooking.
- Add zucchini noodles to the tomato sauce to cook for 5 min. This gives them a cooked, al dente noodle texture.
- Remove from heat and serve. Enjoy!
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