Zoodles with roasted tomatoes, garlic, onions, and mushrooms

3 medium zucchini, spiralized (if you don't have one, slice thinly)
10 oz. package of grape tomatoes (prefer heirloom)
3-4 medium garlic cloves, diced
1-2 Tbsp olive oil (or grapeseed oil)
1 medium onion, sliced in think wedges
12 oz box cremini mushrooms, sliced thinly
1/2 tsp red pepper flakes
1 tsp. oregano leaves, dried and crushed in your hand.
Salt and pepper to taste
10-12 fresh basil leaves, chiffonade

Heat oven to 450 degrees. In a small pan (I use a pampered chef mini bar pan), sprinkle about 1/2 Tbsp of oil on the tomatoes and garlic, salt and pepper and roast for about 10-15 minutes (until the tomatoes start to burst). Remove from oven to cool slightly.

Meanwhile, heat 1 Tbsp of oil in a large pan. Add onions and mushrooms and cook until tender crisp. Add red pepper flakes, oregano, and salt and pepper to taste. Add the tomato-garlic mixture and give it a good stir, popping the tomatoes to make a bit of a sauce.

Add the zoodles (zucchini noodles) and mix together making sure the zucchini is heated. Do not overcook the zucchini or it will become mushy. You just want to heat them until they are warm and tender crisp (about 2-3 minutes). Add more salt and pepper to taste.

Remove from pan and place into a serving dish. Top with chiffonade basil. If desired, top with a teaspoon of freshly-grated Parmesan cheese.

Serves 3. If you add a protein, this is all you need for a filling meal.

Calories: 150 (without cheese)