Zucchini Pomodoro

PALEO, GLUTEN-FREE

This recipe calls for spiralized zucchini, but if you don’t have a vegetable spiralizer, you can manually cut the zucchini into long strips. However, the spiralizer is a great, inexpensive kitchen gadget that gives you a lot of bang for the buck. It can spiral apples, jicama, and carrots for summer salads as well as any root vegetable you’d like to substitute for pasta.

• Hands-On Time: 10 minutes

• Cook Time: 12 minutes

Serves 4

1 tablespoon avocado oil

1 large onion, peeled and diced

3 cloves garlic, minced

1 (28-ounce) can diced tomatoes, including juice

1/2 cup water

1 tablespoon Italian seasoning

1 teaspoon sea salt

1/2 teaspoon ground black pepper

2 medium zucchini, spiraled

1 Press Sauté button on the Instant Pot®. Heat avocado oil. Add onions and stir-fry for 3–5 minutes until translucent. Add garlic and cook for an additional minute. Add tomatoes, water, Italian seasoning, salt, and pepper. Add zucchini and toss to combine. Lock lid.

2 Press the Manual button and adjust time to 1 minute. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.

3 Transfer zucchini to four bowls. Press Sauté button, press Adjust button to change the temperature to Less, and simmer sauce in the Instant Pot® unlidded for 5 minutes. Ladle over zucchini and serve immediately.