Baked Zucchini Spaghetti

[Guest guest]

2 14 oz. cans of Muir Glen tomato sauce

 

3 medium zucchini, cut into 1/4 inch slices

 

3 stalks of celery, diced

 

1 small onion, diced

 

1 red pepper, chopped

 

2 cloves garlic, minced

 

1 teaspoon basil, crushed

 

2 teaspoons of Worcestershire sauce

 

1 cup of spaghetti, broken into small pieces

 

pinch of sugar

 

salt and pepper to taste

 

olive oil

 

splash of balsalmic vinegar

 

8 oz. mozzarella cheese, shredded (optional)

 

Directions:

 

Saute the onion, red pepper, and celery in olive oil until almost tender. Then

add garlic-cook for about a minute. Add two cans of tomato sauce, the

Worchestershire sauce, the balsalmic vinegar, sugar, salt, and basil. In a 9 x

13 casserole dish, layer 1/2 sauce mixture, then 1/2 broken spaghetti, then

zucchini, then mozzarella cheese, 1/2 broken spaghetti, remaining sauce, and top

with cheese. Cover with foil and bake on 350 degrees for 50 minutes. For last

ten minutes, uncover the casserole. You may wish to turn up the heat to brown

the cheese (if using) in the last few minutes.

 

Serves about 6.

 

YUM! We enjoyed this alot. Adapted from Gluten Free Mommy recipe