By: Lauren McRae

From A (acorn) to Z (zucchini), squash is brimming with nutrients and is low in calories and carbs—especially summer squash. This veggie can be the star of the show if you stuff, sauté, roast or grill. Or, shred it and sneak it into other meals like meatloaf, casseroles, stews and even baked breads. This squash recipe lightens up a favorite weeknight staple while still packing oodles of flavor.

Zucchini Noodles with Mushroom Marinara (makes two servings)

Ingredients:

Olive oil
1/4 cup diced yellow onion (about 1/2 small)
1 garlic clove, minced
4 oz. mushrooms, sliced
1 cup crushed tomatoes, no salt added
1/2 tsp. salt-free Italian seasoning
1/8 tsp. sea salt
1/8 tsp. black pepper
1/8 tsp. cinnamon
4 oz. zucchini noodles
1 tbsp. minced fresh basil

Directions:

1. Heat olive oil in a medium-sized pot. Add onion and garlic. Sauté for one minute.
2. Add mushrooms. Sauté until mushrooms, onions, and garlic are cooked through.
3. Add crushed tomatoes, Italian seasoning, salt, pepper, and cinnamon.
4. Reduce heat to medium-low, and cook, stirring occasionally, for 10 minutes.
5. While sauce is cooking, heat olive oil in a nonstick pan.
6. Add zucchini noodles, and sauté until just barely cooked through about two minutes.
7. Toss zucchini noodles into the sauce and cook for one minute.
8. Turn heat off, add minced basil, stir and serve.