Ingredients
- Zucchini: 4 medium-sized, fresh and firm
- Olive Oil: 2 tablespoons, extra virgin for the best flavor
- Garlic: 3 cloves, finely minced
- Tomatoes: 4 large, ripe and juicy, or a 28-ounce can of crushed tomatoes
- Tomato Paste: 2 tablespoons for added depth
- Basil Leaves: 1/2 cup, fresh and chopped
- Oregano: 1 teaspoon, dried
- Salt: To taste
- Black Pepper: To taste, freshly ground
- Red Pepper Flakes: 1/4 teaspoon for a hint of heat (optional)
- Parmesan Cheese: 1/2 cup, freshly grated (optional)
- Lemon Juice: 1 tablespoon for a touch of brightness
Instructions
- Prepare the Zucchini Noodles:
- Wash the zucchini thoroughly and trim the ends.
- Use a spiralizer or a julienne peeler to create noodles from the zucchini.
- Set the noodles aside on a paper towel to absorb excess moisture.
- Make the Tomato Sauce:
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the chopped tomatoes (or crushed tomatoes), tomato paste, and dried oregano.
- Season with salt, black pepper, and red pepper flakes if using.
- Let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together.
- Combine and Cook:
- Add the prepared zucchini noodles to the skillet with the tomato sauce.
- Toss the noodles gently to coat them evenly with the sauce.
- Cook for an additional 3-5 minutes until the zucchini noodles are tender but still have a slight crunch.
- Finish with Fresh Ingredients:
- Stir in the chopped basil leaves and lemon juice.
- Taste and adjust the seasoning if necessary.
- Serve:
- Transfer the zucchini noodles with tomato sauce to serving plates.
- Top with freshly grated Parmesan cheese if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 150-200
- Fat: 10g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g