Zucchini Noodles with Tomato Sauce Recipe

Introduction

Zucchini noodles with tomato sauce offer a light, fresh alternative to traditional pasta dishes. This quick recipe combines spiralized zucchini with a flavorful homemade tomato sauce for a healthy and satisfying meal.

Ingredients

• 4 medium zucchinis (spiralized into noodles)
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 can (14 oz) crushed tomatoes (or diced tomatoes)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper (to taste)
• 1/4 teaspoon red pepper flakes (optional)
• Fresh basil leaves (for garnish, optional)
• Grated Parmesan cheese (for serving, optional)

Instructions

1. Step 1: Use a spiralizer to create zucchini noodles. If you don’t have one, use a vegetable peeler to make thin strips. Place the noodles in a colander to drain excess moisture while preparing the sauce.
2. Step 2: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Step 3: Pour in the crushed tomatoes and add dried oregano, dried basil, salt, pepper, and red pepper flakes if using. Stir to combine and let the sauce simmer for about 10 minutes.
4. Step 4: Add the drained zucchini noodles to the skillet and gently toss to coat them with the sauce. Cook for 2–3 minutes until noodles are tender but still slightly crisp.
5. Step 5: Remove from heat and serve immediately. Garnish with fresh basil leaves and grated Parmesan cheese if desired.

Tips & Variations

• If your zucchini noodles release too much water, pat them dry with paper towels before cooking to prevent a watery sauce.
• For added protein, top the dish with grilled chicken or sautéed shrimp.
• Swap crushed tomatoes for fresh chopped tomatoes for a chunkier sauce texture.
• Add a splash of red wine to the sauce while simmering for deeper flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the zucchini noodles from becoming too soft. This dish is best enjoyed fresh to maintain the zucchini’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of zucchini for the noodles?

Yes, you can substitute zucchini with vegetables like yellow squash, cucumber, or even carrots prepared as noodles using a spiralizer or peeler.

How can I prevent the zucchini noodles from becoming soggy?

Draining excess moisture by placing the noodles in a colander and patting them dry before cooking helps prevent sogginess. Also, cooking them only briefly ensures they stay slightly crisp.

Zucchini Noodles with Tomato Sauce Recipe

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A light and healthy Zucchini Noodles with Tomato Sauce recipe featuring spiralized zucchini tossed in a savory garlic tomato sauce seasoned with herbs and spices. Perfect for a low-carb meal, this dish cooks quickly on the stovetop and can be garnished with fresh basil and Parmesan cheese.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Vegetables

• 4 medium zucchinis (spiralized into noodles)
• 3 cloves garlic (minced)

Sauce and Seasonings

• 1 can (14 oz) crushed tomatoes (or diced tomatoes)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper (to taste)
• 1/4 teaspoon red pepper flakes (optional)

Oils and Garnishes

• 2 tablespoons olive oil
• Fresh basil leaves (for garnish, optional)
• Grated Parmesan cheese (for serving, optional)

Instructions

1. Prepare the Zucchini Noodles: Use a spiralizer to create zucchini noodles. If you don’t have a spiralizer, you can use a vegetable peeler to make thin strips. Place the zucchini noodles in a colander to drain excess moisture while you prepare the sauce.
2. Make the Tomato Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Pour in the crushed tomatoes, and add the dried oregano, dried basil, salt, pepper, and red pepper flakes if using. Stir to combine. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
3. Cook the Zucchini Noodles: Add the drained zucchini noodles to the skillet with the tomato sauce. Toss gently to coat the noodles with the sauce. Cook for an additional 2–3 minutes, just until the zucchini noodles are tender but still slightly crisp.
4. Serve: Remove from heat and serve immediately. Garnish with fresh basil leaves and grated Parmesan cheese if desired.

Notes

• To avoid watery zucchini noodles, be sure to drain them well before adding to the sauce.
• Use fresh zucchini for best texture and flavor.
• Adjust red pepper flakes to your preferred spice level or omit entirely.
• This dish can be served as a light main or paired with protein for a fuller meal.
• Grated Parmesan cheese adds richness but can be omitted for a dairy-free option.

Keywords: zucchini noodles, spiralized zucchini, tomato sauce, low carb, healthy dinner, vegetarian, Italian