Cheater Zucchini Marinara

We all have nights when we really don't want to cook. I can be especially bad about this. Lately I am trying to go as long as possible with out eating at a restaurant due to trying to save money and not wanting to be gluten-ized again. Meals like this, that are easy to pull together and healthy, keep me from going out.

I always keep a jar of organic pasta sauce in my pantry. I like to try different flavors, like Cabernet or roasted garlic. I try to make sure that it's organic and made with actual onions and garlic, not granulated or dehydrated. Of course it would be great to have homemade marinara always on hand, but having a reliable back up pasta sauce is just as good! 

Cheater Zucchini Marinara

• 1 small/medium zucchini, diced 
• 1/4-1/2 yellow onion, thinly sliced
• 1 T olive oil
• salt
• thyme, oregano + red pepper flakes
• 2-3 garlic cloves, smashed
• 1/2 a jar or more of store-bought organic marinara (or homemade!)
• GF spaghetti
• optional add-ins: cheese, vegan cheese, nutritional yeast

1. Boil water for pasta and cook according to package directions.
2. Heat a small/large skillet (depending on how much sauce you need) on medium high heat. Add the oil, then onions and a pinch of salt. Cook until soft and caramelized, stirring occasionally, about 10 minutes or more. 
3. Right before your onions start browning slightly, add the zucchini. Cook onions and zucchini until they are both slightly golden brown and zucchini is cooked through, another 5 minutes or so. Stir in smashed garlic and cook until fragrant, 2 minutes.
4. Add as much pasta sauce from a jar/homemade that you need for your pasta. I used about half a jar. Add thyme, oregano, salt and red pepper flakes. Turn up heat until it starts to bubble, then turn down low to simmer while your pasta cooks. If the sauce is getting too thick, feel free to add a splash of water, red wine, or vegetable broth. 
5. Drain your pasta whenever it's done and toss with pasta sauce! Voila!