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–+ servings

Zucchini Noodles Delight

Discover the magic of Zucchini Noodles Delight, a fresh and flavorful low-carb alternative to pasta, ready in under 30 minutes. Perfect for busy weeknights and summer gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 medium zucchinis
  • 1/4 cup olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • q.s. freshly grated Parmesan cheese (optional) to taste

Equipment

  • Spiralizer or julienne peeler
  • Large skillet or pan
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Freshly grated Parmesan cheese (optional)

Method
 

  1. Wash the zucchinis thoroughly, trim off the ends, and use a spiralizer to create long noodle-like strands. Set aside on a paper towel to drain excess water.
  2. In a large pan, heat olive oil over medium heat, add chopped onion, and sauté until translucent (about 3-4 minutes).
  3. Add minced garlic and cook for another minute, stirring constantly.
  4. Pour in crushed tomatoes and season with salt, black pepper, basil, and oregano. Let simmer for about 15 minutes.
  5. Add zucchini noodles to the pan and toss gently in the sauce. Cook for another 2-3 minutes until zoodles are slightly softened but still crunchy.
  6. Serve hot, topped with freshly grated Parmesan cheese if desired.

Nutrition

Calories: 180kcalCarbohydrates: 16gProtein: 4gFat: 12gSaturated Fat: 2gCholesterol: 5mgSodium: 370mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 4mg

Notes

Drain the zoodles well to prevent a soggy dish. Feel free to substitute zucchini with yellow squash or carrots for a colorful variation. For a tangy flavor, add a splash of balsamic vinegar to the sauce. Adding a pinch of sugar to the tomato sauce can enhance the natural sweetness of the tomatoes. Store zucchini noodles and sauce separately for best results; zoodles last in the fridge for up to 2 days, and the sauce for up to 5 days.
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