Easy Zucchini Noodles with Marinara Recipe

This zucchini spaghetti, featuring zoodles and a delicious homemade marinara sauce, is a bright and fresh meal that’s easy to make1. Spiralized zucchini noodles (zoodles) are a healthy, low-carb alternative to pasta, perfect for using up the summer’s abundant zucchini1. In about 30 minutes, you can have a veggie-loaded meal using whole tomatoes, lots of garlic, and dried herbs1.

Why You’ll Love This Recipe

These spiralized zucchini noodles are light yet satisfying, thanks to the flavorful sauce1. They’re great any time of year, but especially wonderful in the summer when zucchinis are abundant1. This recipe is also great for meal prep. Make it on the weekend and portion it out for a few lunches during the week. You can eat it cold or heat it up1.

Ingredients

Here’s what you’ll need to make this great meal1:

• Zucchini: Look for dark green zucchini that feel firm and don’t have any slimy residue1. About 2 pounds should do2.
• Canned Tomatoes: You’ll need a 28-ounce can of whole, peeled tomatoes1.
• Garlic: Fresh garlic is essential for the marinara’s flavor. Don’t substitute with garlic powder1. You’ll need about 6 cloves15.
• Olive Oil: You’ll use some for cooking the garlic and some for sautéing the zoodles1.
• Seasonings: Kosher salt, red pepper flakes, and dried oregano season the sauce1.
• Fresh Basil: A sprig of fresh basil will add flavor at the end of cooking the sauce1.
• Optional Toppings: Shredded parmesan cheese, a little black pepper, and fresh herbs can be added to top this dish1.

Instructions

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic and cook until it sizzles1.
2. Before the garlic browns, add the peeled tomatoes, salt, red pepper flakes, and oregano along with 1 cup of water. Bring to a low boil and reduce heat. Simmer for 15 minutes, stirring occasionally and breaking apart the larger pieces of tomato with a spoon1.
3. In the last 3 minutes of cooking the sauce, add the sprig of basil, leaving the end sticking out of the sauce so you can pull it out and discard it when the pasta is done cooking1.
4. Meanwhile, spiralize the zucchini or ribbon it using a spiralizer or vegetable peeler1.
   • *Pro Tip:* If you don’t have a spiralizer, you can use a vegetable peeler to create wide, flat noodles1.
5. Heat a tablespoon of olive oil in a large skillet, and when hot, add half the zucchini noodles. Toss to coat them in oil and cook for 2 minutes. Remove and set aside. Repeat cooking with the remaining tablespoon of oil and zucchini noodles1.
6. Serve the zucchini noodles topped with tomato sauce. Top with optional fresh herbs or a sprinkle of parmesan cheese1.

Additional Tips

• For a vegetarian option, omit the parmesan cheese, substitute it with your favorite vegetarian-friendly cheese, or use nutritional yeast2.
• Zucchini noodles can be left raw if desired4.
• To avoid mushy noodles, do not overcook the zucchini noodles2. They should be wilted but still have a slight crunch2.