1. Prepare the Zucchini (The Zoodles)

• Wash and trim the ends of your zucchini.
• Using your spiralizer, process the zucchini into noodles according to your spiralizer’s instructions. Aim for a spaghetti-like or fettuccine-like thickness.
• Crucial Step – Manage Moisture: Zucchini holds a lot of water. To avoid a watery sauce:

  • Option A (Salting): Place the zoodles in a colander set over a bowl or in the sink. Sprinkle them lightly with about 1/4 teaspoon of salt and toss gently. Let them sit for 20-30 minutes. The salt will draw out excess moisture. Afterwards, gently pat them dry with paper towels or a clean kitchen towel. Do NOT rinse them, or you’ll add water back.
  • Option B (No Salt, Just Pat): If you’re short on time or prefer less salt, you can skip the salting step. Simply spread the spiralized zoodles on a layer of paper towels and pat them as dry as possible with more paper towels. You may need to change the paper towels once.

2. Make the Marinara Sauce (While Zoodles Rest)

• Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
• Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
• Add the minced garlic and red pepper flakes (if using). Cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
• Pour in the crushed tomatoes. Stir in the dried oregano, dried basil, salt, and black pepper. If your tomatoes taste particularly acidic, add the optional sweetener.
• Bring the sauce to a gentle simmer. Then, reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to meld. Stir occasionally. If the sauce becomes too thick, you can add a tablespoon or two of water.

  • Pro Tip: A longer simmer (30-45 minutes) will result in an even richer, more developed flavor if you have the time.

3. Cook the Zoodles

• Important: Do NOT overcook the zoodles, or they will become mushy. You want them to be tender-crisp (al dente).
• In a separate large skillet (or wipe out the one you used for aromatics if making a smaller batch of sauce separately), heat 1 tablespoon of olive oil over medium-high heat.
• Once the oil is hot, add the patted-dry zoodles to the skillet.
• Sauté for just 2-4 minutes, tossing frequently with tongs, until they are just slightly softened and heated through. They will shrink a bit. Avoid overcrowding the pan; cook in batches if necessary.

  • Alternative Cooking Method: You can also skip sautéing the zoodles and simply toss them raw with the hot marinara sauce. The heat from the sauce will gently warm and soften them. This results in the firmest zoodles.

4. Combine and Serve

• If you cooked your zoodles separately, add them directly to the skillet with the marinara sauce. If you added fresh basil to your sauce, do it now.
• Toss gently to coat the zoodles evenly with the sauce. Let it heat through for another minute or two.
• Taste and adjust seasonings if needed (more salt, pepper, or red pepper flakes).
• Serve immediately, garnished with freshly grated Parmesan cheese and chopped fresh parsley or basil.