Description
Delight in this fresh and healthy Zucchini Spaghetti, a low-carb alternative to traditional pasta. Featuring tender zucchini noodles topped with a rich, flavorful tomato garlic sauce, this recipe is perfect for a quick weeknight meal or a light dinner. Garnished with fresh basil and optional Parmesan cheese, it’s both nutritious and satisfying.
Ingredients
Scale
For the Sauce
- 4 tablespoons olive oil, divided
- 6 cloves garlic, minced
- 1 (28 ounces) can whole peeled tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon dried oregano
- 1 large sprig of basil
- 1 cup water
For the Zucchini Noodles
- 2 pounds zucchini*
- Optional: 1/2 cup grated Parmesan cheese or chopped fresh herbs
Instructions
- Prepare the Sauce: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the minced garlic and cook until it sizzles but does not brown, about 1 minute.
- Add Tomatoes and Seasonings: Immediately add the whole peeled tomatoes, kosher salt, red pepper flakes, dried oregano, and 1 cup of water. Bring the mixture up to a low boil then reduce the heat to let it simmer. Stir occasionally, breaking apart larger tomato pieces with the back of a spoon. Continue to simmer for 15 minutes to develop the flavors.
- Infuse with Basil: In the final 3 minutes of simmering, add the large sprig of basil to the sauce, leaving the stem end exposed for easy removal when the sauce is finished cooking.
- Prepare Zucchini Noodles: While the sauce simmers, use a spiralizer or vegetable peeler to create zucchini noodles or ribbons from the 2 pounds of zucchini.
- Cook Zucchini Noodles: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the zucchini noodles, tossing to coat them evenly with oil. Cook for about 2 minutes until slightly tender but still retaining some bite. Remove noodles and set aside. Repeat with the remaining tablespoon of oil and zucchini noodles.
- Assemble and Serve: Discard the basil sprig from the sauce. Plate the cooked zucchini noodles and top them generously with the tomato sauce. Garnish with optional fresh herbs or a sprinkle of grated Parmesan cheese, if desired. Serve immediately for best texture.
Notes
- Zucchini noodles cook quickly, so avoid overcooking to prevent sogginess.
- You can use canned crushed tomatoes as an alternative for a smoother sauce texture.
- For a vegan option, omit the Parmesan cheese or use a plant-based alternative.
- If you don’t have a spiralizer, use a vegetable peeler to create thin ribbons as a substitute.
- Adding red pepper flakes provides a mild heat, adjust amount to personal taste.
