Add zucchini; sauté 5 minutes or until zucchini is tender. Toss in cooked pasta… Add canned tomatoes, season with dried Italian herbs, salt and pepper and bring to a boil over medium-high heat. Stir in minced garlic, and cook 1 minute. Remove from heat; stir in lemon juice, lemon zest, kosher salt, and freshly ground black pepper. Place onion and garlic in a frying pan with some olive oil and sauté until golden. Dice the onion and chop garlic. Step 1 Heat the oil in a 12-inch skillet over medium-high heat. Slice the zucchini, tomato, mushrooms, and mozzarella and set it all aside. Meanwhile, cook the pasta … https://domesticate-me.com/spaghetti-zucchini-fresh-cherry-tomato-sauce Add the zucchini, onion and garlic powder and cook until the vegetables are tender-crisp.
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