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Veggie Noodles with Mushroom Marinara

**Inspired by Ready Set Eat


  • 2 Tbsp vegetable oil
  • 1 Package Fresh Button Mushrooms, (Sliced)
  • 1/2 Cup yellow onion, (Chopped)
  • 1 Can (14.5oz) diced tomatoes
  • 1 Can (8 oz) Tomato Sauce
  • 1 Tbsp Balsamic Vinegar
  • 1/2 Tsp Garlic Salt
  • 6 zucchini, (Medium Sized)
  • 1 Package Daiya Mozzarella Style Shreds


1. Heat 1 tablespoon oil in large saucepan over medium-high heat. Add mushrooms and onion; cook 5 minutes or until tender, stirring occasionally.

2. Stir in undrained tomatoes, sauce, vinegar and 1/4 teaspoon garlic salt. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.

3. Cut zucchini lengthwise into long thin noodles with vegetable peeler, stopping when seeds are visible. Discard center portion of zucchini. Or use a vegetable spiralizer, if available.

4. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add zucchini noodles and remaining 1/4 teaspoon garlic salt; cook 5 minutes or until desired doneness, stirring occasionally.

5. Serve zucchini noodles with sauce and top with Daiya mozzarella style shreds.

Tips for cooking with Daiya

40 min
Total Time
20 min
Prep Time
20 min
Cook Time

Free of these allergens

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