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Ingredients
- 2 large zucchini , spiralized
- 1 cup cooked lentils
- 1 6oz. can tomato paste
- 1 cup canned diced tomatoes
- 1 clove garlic , chopped
- 1 small sweet yellow onion , chopped
- 2 tbsp water
- 2 tsp Italian seasoning
- 1/8 tsp chili powder
- shredded mozzarella for topping (if desired)
Ingredients
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Instructions
- Start by peeling the zucchini. Once peeled, spiralize or cut into ribbons using a vegetable peeler. Boil for 2-3 minutes until tender. Set the zucchini ribbons aside in a large serving bowl.
- Next, add the remaining ingredients (minus the shredded cheese) to a stockpot over low to medium heat and stir. Heat for 5-10 minutes.
- Pour the lentil “meat sauce” over the zucchini ribbons and top with shredded mozzarella cheese if desired.