Tuesday, July 8, 2008

Zucchini Spaghetti

4 Zucchinis
1 can of Italian Stewed Tomatoes
Garlic Salt, to taste
Italian Seasoning, to taste
Pepper, to taste
Mrs. Dash Garlic (or Onion) and Herb, to taste
4 TBSP Nutritional Yeast

Shred the zucchini into long thin strands (this blog gives several ideas how to do this).

Using a saucepan heated to medium high, heat the tomatoes (in juice) totally through. Add raw, shredded zucchini to the tomatoes and add seasonings to taste. Stir and blend thoroughly. After a couple minutes, add nutritional yeast and let simmer on low until sauce has thickened. It will still be kind of soupy.

I choose to strain the juices before storing the leftovers. Makes two servings, although the points are the same for one serving if your nutritional yeast is only one point for a quarter cup.

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