Zucchini Pasta

• 1-2 Medium Zucchini
• Fresh Mozzarella
• 1/2 a White or Yellow Onion
• small handfuls Basil
• 1/2 - 3/4 cups Your favorite Marinara Sauce
• about Half a container of Cremini Mushrooms
• Generous amount of freshly grated Parmesan
• 1-2 tablespoons EVOO
• Kosher Salt, Pepper, Red Pepper Flakes to taste

1. Slice and julienne the Zucchini into long spaghetti-like strands (I used a mandolin and strongly suggest doing the same!) Salt the strands with kosher salt and set aside for about 5 minutes.
2. Dice the 1/2 onion, chop the mushrooms, grate the Parmesan, tear the fresh mozzarella and chiffonade the basil.
3. Saute your onion in a medium sized skillet with EVOO. Once the onions start to soften, add your mushrooms to the pan. Saute both together until done to your liking. Make sure to season both with salt and pepper while cooking!
4. Using paper towels, squeeze and drain all of the liquid that the salt has drawn out of your zucchini.
5. Add the zucchini strands to the pan and saute for just a few minutes - I like mine al dente.
6. Add your favorite bottled or homemade marinara sauce to the pan, and toss together until heated through.
7. Top with Parmesan, freshly torn mozzarella, basil, red pepper flakes (I enjoy the kick) and voila, light zucchini "pasta"!

zucchini, fresh mozzarella, onion, handfuls basil, favorite marinara sauce, mushrooms, generous amount, evoo, kosher salt

Taken from food52.com/recipes/18284-zucchini-pasta (may not work)