If fresh basil is in season, chopped up a small handful and add to the sauce just before serving. You can also use fresh cilantro. Good health starts in the kitchen. From my kitchen to yours, bon appetite!
2 medium zucchinis
11½ ounces (about 3 cups) white button mushrooms, quartered
1 medium yellow onion, roughly chopped
2 large cloves of garlic, minced
798 ml (28 fl. oz.) whole canned tomatoes
1 bay leaf
1 tablespoon dried thyme
1 tablespoon dried basil
1 teaspoon dried oregano
Black pepper, to taste
1 tablespoon balsamic vinegar (optional)
2 tablespoons extra virgin olive oil + extra for zucchini
1 package (about 16 ounces) brown rice spaghetti
Preheat oven broiler to high heat.
Cook pasta according to package directions. This can be done while you let the sauce simmer. Any sauce tastes better when you it give it time to simmer and develop flavor from the spices.
Cut zucchini in half, lengthwise. Brush the zucchini with olive oil, just enough to coat. Spring with a pinch of sea salt and black pepper. Place zucchini, flesh side down onto a baking sheet. Put on the lowest rack and broil for approximately 10 minutes. Be sure to check on it frequently to ensure it isn’t burning. Broil until the top turns a golden brown.
In a large saucepan, heat oil over medium-high heat. Add the mushrooms, onions, and garlic. Cook for approximately 5 minutes. Add all of the spices and give it a stir. Add the balsamic oil, if using and reduce heat to medium. Cook until mushrooms and onions have softened, about 5 minutes.
Stir in canned tomatoes and bring to a gentle boil. Using a fork or potato masher, break up the tomatoes right in the pot.
When the zucchini are ready, roughly chopped them up and stir them into the sauce. Reduce the heat to low and let the sauce simmer while you cook the pasta. Remove the bay leaf just before serving.
Plate your spaghetti and top with sauce.