2 Large Zucchini
4 Cups Crushed Tomatoes
3 Tbsp Extra Virgin Olive Oil
1 Rib of Celery Diced
1 Carrot Diced
1 long Garlic Scape diced, if in season, or substitute 1 medium clove of garlic minced
2 Scallions diced
1 Cup of Mushrooms (White or Baby Bella) sliced
1/2 Tsp of Red Pepper Flake
Salt and Black Pepper to Taste
1/4 Cup Fresh Basil chopped
1/4 Cup Fresh Italian Flat Leaf Parsley chopped
2 Tbsp Fresh Oregano
Wash and dry off Zucchini. Peel if desired, but I prefer to leave the skin on. Follow the instructions on your brand spiralizer and make the "zoodles". Set aside.
In a low saucier or skillet heat the EVOO over medium heat and add the celery and carrots and allow to cook for 2 minutes. Add the Scallions and Garlic Scape and allow to cook for 2 minutes. If you are using the Garlic in place of the Scapes, let the Scallions cook for 1 minute before adding garlic and then let the garlic and scallions cook for another minute before adding further. Add red pepper flake and salt and pepper to taste. Add Mushrooms and cook for another minute. Add the crushed tomatoes and stir to incorporate the fresh vegetables through the sauce. Increase heat to medium high and bring sauce to a boil. Adjust the heat down slightly and allow the sauce to lightly boil and cook for 5 minutes. Taste test and adjust salt and pepper to your preference. Reduce heat to simmer. Add the Basil, Parsley and Oregano. Allow the sauce to simmer for 15 minutes stirring frequently.
Add the "zoodles" (no need to par boil) directly to the sauce. Stir the zucchini gently working it into the sauce until the zoodles are coated thoroughly. Cover and let cook 2 - 3 minutes. Taste test for tenderness. If too al dente, then allow to cook for another minute or 2. Enjoy!