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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Disclaimer:

I get asked by readers if I am being paid to push products. The simple answer is no. In fact, most of the products I write about are ones I have found and purchased during my trips to the grocery store or on the road. Occasionally, a company will send a sample my way and if I believe the product will serve a need for my readers and I would buy the product myself, then I will share it with you. Sometimes I will write to a company after reading about it, if I believe it will help us lead healthier lifestyles. But even then, if the product doesn't pass my scrutiny, it won't make the screen of Uncovering Food. You can trust that every product or recipe posted here has passed through my lips, and that I wouldn't blog about it if it wasn't worthy of you... my favorite readers.