Monday, July 16, 2012

Zucchini Marinara Sauce

If you're looking for a summery low-point pasta or spaghetti squash topping, this is the dish for you. I put it on spaghetti squash for lunch today and it was fabulous. Its 1pt+ per serving. Makes 8 servings about 3/4 cup each.

2 tsp olive oil
1 zucchini squash, sliced 1/4" slices
1 yellow squash, sliced 1/4" slices
1 onion, diced
1 Tbsp minced garlic
1/4 cup red wine
28 oz. can of crushed tomatoes
28 oz. can of whole tomatoes, torn apart
2 tsp dried oregano
2 tsp dried thyme
2 tsp dried basil
2 tsp dried parsley

  1. Heat 1 tsp olive oil in skillet over medium high heat.
  2. Lay zucchini and squash slices one layer thick and saute 3 minutes on each side or until tender. You may have to do in two batches
  3. Set squash aside. Saute onion in remaining oil until tender. Add garlic and saute until fragrant.
  4. Add wine to deglaze pan. Add remaining ingredients and bring to a boil. Reduce heat to medium and cook for 20-30 minutes. 
  5. Sever over top of your favorite pasta or spaghetti squash for a vitamin rich, low calorie meal.

Hope to see less of each other next time! Enjoy!

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