Zucchini Noodles With Mushroom Marinara - cooking recipe

Ingredients

2 tablespoons Pure Wesson(R) Canola Oil, divided
1 (8 ounce) package sliced fresh button mushrooms, chopped
1/2 cup chopped yellow onion
1 (14.5 ounce) can Hunt's(R) Petite Diced Tomatoes, undrained
1 (8 ounce) can Hunt's(R) Tomato Sauce
1 tablespoon balsamic vinegar
1/2 teaspoon garlic salt, divided
6 medium zucchini, sliced
Grated Parmesan cheese (optional)

Preparation

Heat 1 tablespoon oil in large saucepan over medium-high heat. Add mushrooms and onion; cook 5 minutes or until tender, stirring occasionally. Stir in undrained tomatoes, sauce, vinegar and 1/4 teaspoon garlic salt. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.
Meanwhile, carefully cut zucchini lengthwise into long thin noodles with vegetable peeler, stopping when seeds are visible. Discard center portion of zucchini.
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. Serve zucchini noodles with sauce. Top with cheese, if desired.