Ingredients:
3 cloves of garlic - finely chopped
1/4 cup black olives - diced
1/4 cup black olives - diced
1/4 cup onion - diced
1/4 cup button mushrooms - chopped
1 tablespoon olive oil
2 medium zucchinis - spiraled
1 - 15 ounce can of diced tomatoes - drained
1 - 8 ounce can of tomato sauce
1 teaspoon Italian seasoning
2 tablespoon of cheese powder - see recipe below
* For low sodium be sure to use no salt added canned diced tomatoes and tomato sauce.
* Cheese Powder
1/4 cup nutritional yeast
3 tablespoons cornstarch
1/2 tablespoon onion powder
1 teaspoons garlic powder
dash of salt
Add ingredients to a blender; blend until incorporated.
* Zucchini Spaghetti instructions
Heat your olive oil in a medium size pan; add first 4 ingredients to your pan, sauté until onions are soft.
Stir in diced tomatoes, tomato sauce, cheese powder and Italian seasoning; cover and simmer for 10 minutes. Add the spiraled zucchini to the sauce, gently mix until well combined with the sauce;
Cover with a lid, simmer over low heat 5 minutes then serve. Sprinkle with additional cheese powder mix and enjoy.
Left over cheese powder can be placed in an air tight jar and stored in kitchen cabinet.