Zucchini Noodles With Mushrooms and gardein's Classic "Meatballs"

Comfort food central.

I cannot get over zucchini noodles. They are simply delicious and versatile. I must have shared so many experiments that adding a "zucchini" label might be a future option. Maybe exploring zucchini noodle desserts will be my newest venture-- in a bread or pancake? Perhaps not.
Still, I love zucchini and spiraling is my favorite way of eating it.
In this latest dish, I pan seared zucchini with mushrooms (my other sacred vegetable affair) with garlic and onions whilst preparing gardein's Classic Meatless Meatballs separately in a chunky tomato sauce. Once dinner looked spectacularly put together, I added a dollop of extra cashew-tofu ricotta (leftover from these amazing Eggplant Roll Ups) and a smidgeon of Italian Seasoning.

Zucchini Noodles With Mushrooms and gardein's Classic "Meatballs" Ingredients and Preparation

2 tablespoon olive oil
1 1/2 teaspoon minced garlic
1/4 chopped red onion

1/2 cup mushrooms (used sliced Portobello)

1/2 large zucchini, spiraled to desired consistency (I spiraled mine into thin ribbons, cutting between lengths)

1 teaspoon salt
1/4 teaspoon black pepper

5 gardein Classic Meatless Meatballs
1 cup tomato sauce (homemade or favorite jarred)

First off, over stove top, cover gardein Classic Meatless Meatballs in tomato sauce according to package directions. They take fifteen minutes.

Heat a skillet. Add olive oil, garlic, red onion, mushrooms, and zucchini noodles. Stir in salt and black pepper. Let this sizzle, mixing ingredients together to prevent sticking and scorching. Cook 7-10 minutes.

A little extra cashew-tofu ricotta never hurt.

A simple albeit flavorful meal.