Ingredients

• 3 pounds zucchini 2 to 3 inches in diameter – for making the “zoodles”
• 1 head of cauliflower broken into large florets
• 2 carrots peeled
• 8-ounce crimini mushrooms cleaned and stems trimmed
• 1 medium yellow onion halved or quartered
• 3 cloves garlic peeled
• 2 28-ounce cans crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt & pepper

Directions

1. In a food processor, pulse the cauliflower, carrots, mushrooms, onions, and garlic until they are all pulsed into very fine pieces.
2. Add the shredded vegetables to a large, deep nonstick or cast-iron skillet on medium-high heat.
3. Sauté the vegetables until they reduce in volume and the water is mostly cooked out.
4. Add the salt, dried herbs, and crushed tomatoes.
5. Bring to a simmer, then reduce to low, stirring occasionally for 10-15 minutes, or until warmed through and slightly reduced.
6. Serve over pasta, spaghetti squash or zoodles.

Enjoy!