Serve with a bun and 1 tbsp butter or margarine, or with 1 cup cooked pasta, your choice.
1 can (28 oz/796 ml) low sodium crushed tomatoes
2 cups sliced mushrooms
1⁄2 cup plain, non-dairy cream or half and half cream (10%)
2 bags (340 g/12 oz each) frozen zucchini spirals
1⁄3 cup grated Parmesan cheese
2 tbsp olive oil
Toppings (optional): Chili Flakes & Garlic Topper
- In Multipurpose Pot, combine sauce mix, crushed tomatoes, mushrooms, cream, and water. Cover and simmer on medium heat for 12—15 min, stirring occasionally. Mixture will thicken near the end of the cook time; stir more frequently (if necessary) to prevent sticking.
- Meanwhile, place zucchini spirals in Multipurpose Steamer. Cover and microwave on high for 6—8 min or until hot. Strain off excess liquid.
- Divide the zucchini spirals between 6 bowls and top with the sauce, Parmesan cheese, oil, and additional topping, if desired.