Zucchini with Tomato and Prune Sauce

Spiralize the zucchini into long twirls. Alternatively, use a mandolin to shave lengthwise into thin slices and then cut into approx. 3 mm-wide strips.

Heat the butter in a large skillet set over medium heat, cook the onion and garlic for 2 to 3 minutes or until softened. Stir in the tomato sauce, crushed tomatoes, prunes, and cream. Bring everything to a boil, season with half the salt and pepper, reduce heat to a simmer then cover and let simmer for 5 minutes. Then blend the mixture with a hand blender until smooth. Stir in cherry tomatoes and oregano.

In a separate pan set over medium-high heat, cook the zucchini in olive oil for 3 to 5 minutes or until crisp, season with salt and pepper and serve with the sauce. Garnish with feta cheese and chopped walnuts.

Tip: Sprinkle with fresh oregano. Mix in some fresh arugula if desired. Instead of zucchini, you could spiralize carrots or butternut squash or simply mix with zucchini slices.