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Pasta and Spinach Salad with Zucchini Recipe

Ingredients

2 cups sliced zucchini

1 cup cooked cherry tomatoes

1 teaspoon garlic powder

1 clove garlic, peeled and minced

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon ground black pepper

3/4 cup olive oil

1 cup chopped fresh mushrooms

1/2 teaspoon ground black pepper

Directions

In a large bowl, toss zucchini, cherries, tomato, garlic powder, oregano, basil, oregano, salt and pepper. Place the avocado mixture in a separate bowl and toss until coated. Cover and refrigerate to chill.

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of water to a boil. Stir in garlic powder, oregano, basil, oregano salt, black pepper and olive oil. Bring to a boil, stirring constantly. Add mushrooms, pepper and zucchini and toss gently. Pour the spaghetti sauce mixture over the zucchini and fish and toss until evenly coated.

Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes or until fish flakes easily with a fork. Then remove the foil from the pan and allow the fish to cook in the pan, slightly browned, on the bottom.