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    Home » Dinner

    Easy Zucchini Noodles (Video)

    Oct 12, 2021 by Tania Sheff · This post may contain affiliate links

    Jump to Recipe Jump to Video

    These tasty and easy Zucchini Noodles with garlic-tomato sauce make a perfect side or even main dish! You'll fall in love with this healthy treat.

    Zucchini Noodles in a skillet with tomatoes on a background

    Zucchini Noodles are not only healthy and light, but they actually taste wonderful, especially when paired with a great sauce. This easy recipe I am sharing today is a staple in my family. It takes minutes to cook, and it can be served with any protein. Skip the pasta for dinner tonight. How about some zucchini noodles instead?

    While I love pasta, I am a HUGE fan of spiralized vegetables. Buying a spiralizer has made a significant impact on my family’s diet because we eat so much more vegetables. I am cooking spiralized veggies at least three times per week, and these Easy Zucchini Noodles in Tomato Sauce are one of my favorites.

    Watch How to Make Easy Zucchini Zoodles

    About Spiralized Zucchini

    You'll need some spiralized zucchini noodles (aka. Zoodles) for this recipe. You can:

    1. Make them yourself. Making zucchini noodles is super easy, but you do need to have a spiralizer on hand. I own this Ultimate 7-Blade Vegetable Spiralizer and you can buy it for just under $30 from Amazon. Once you get your hands on a good spiralizer, you are ready to make zoodles at home. There are so many other vegetables you can spiralizer; you’ll have a lot of fun with your new kitchen friend. Read more here: 7 Best Vegetables to Spiralize.
    2. Buy them. If you just want to dip your foot into the spiralizing waters, and you are not ready to invest in a spiralizer, you can purchase zoodles from any large grocery or health food store. They are usually sold in the produce section, where pre-chopped vegetables and salad mixes are located. Make sure you buy fresh and not frozen zoodles.
    Zucchini Noodles on a white plate

    Main Ingredients

    Zucchini Noodles. Other spiralized vegetables can be used, such as sweet potatoes or butternut squash.

    Tomatoes. Use cherry, grape, or cocktail tomatoes because they pack the most flavor.

    Garlic. This is a MUST. Garlic adds a lot of aroma and flavor to the sauce.

    Olive Oil. Use extra virgin olive oil for its extra flavor and health benefits.

    Seasonings. We’ll use red pepper flakes to add a hint of heat, dried oregano, salt, and pepper. Simple!

    How to Make Easy Zucchini Noodles with Tomato Sauce

    1. Spiralize the zucchini and set aside.

    spiralizing zucchini noodles

    2. Heat the olive oil in a large skillet over medium heat. Add tomatoes and cook for about 10 minutes, until they become mushy.

    cooking tomatoes in olive oil

    3. Add garlic and the rest of the seasonings. Stir, and cook for about 2 minutes.

    adding garlic and spices to the tomato sauce

    4. At this point, add the zucchini noodles, mix everything well, and cook for about 5 more minutes, until the noodles are heated through.*

    cooking zoodles in tomato sauce

    5. Garnish with freshly chopped parsley and serve immediately.

    Zucchini Noodles in a skillet garnished with parsley

    *Some people prefer to cook zucchini noodles a bit longer, until they are completely cooked through. Cook the noodles until they reach the desired doneness. However, the longer you cook them, the softer and soggier they will get.

    Can I make zucchini noodles without a spiralizer?

    There are some kitchen tools you can use to help you make zucchini noodles. They won’t be quite the same as with a spiralizer, but you can definitely try the following methods:

    Use a vegetable peeler.  Simply slide the peeler over the washed zucchini (keep the skin). You’ll end up with wider, fettuccine-like ribbons. 

    Use a julienne peeler. Just run the peeler lengthwise to produce long ribbons of zucchini noodles.

    Use a knife. Slice the zucchini into very thin, long strips. This method does require some extra time, but if you want to save on the cost of a spiralizer, you might want to give it a try.

    Tips and Tricks to Make the Best Zucchini Noodles

    • Don’t overcook. If you don’t like soggy noodles, it is best to cook them to “al dente” doneness, just until they are heated through.
    • Don’t peel the zucchini. Keep the skin on so that the noodles can hold shape better and not get mushy and soggy. Also, there are so many nutrients in the skin!
    • Choose the right zucchini. Make sure you use fresh and firm zucchini. When your zucchini are soft and have blemishes, they will create soggy and less-flavorful noodles. If you do have some “tired” zucchini, I suggest cooking a stew, soup, or sauce with them.
    • Leftover Zucchini? Use this helpful guide: How to Freeze Zucchini

    How to Store and Reheat Zucchini Noodles in Tomato Sauce

    Store the leftovers in the refrigerator for up to 4 days. Make sure you cover them with a tight lid, or plastic wrap. Reheat on the stovetop or in the microwave.

    Zucchini Noodles on a plate with vegetables on a background

    Other yummy spiralized recipes, you'll enjoy:

    • Spiralized Fried Potatoes
    • Butternut Squash Noodles with Sausage
    • Shrimp Scampi with Zucchini Noodles
    • Easy Chicken and Zoodles
    • Mexican Zucchini Boats

    Easy Zucchini Noodles

    Tania Sheff
    These tasty and easy Zucchini Noodles with garlic-tomato sauce make a perfect side or even main dish! You’ll fall in love with this healthy treat.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dinner, Lunch, Main Course, Side Dish
    Cuisine American
    Servings 2 servings
    Calories 339 kcal

    Ingredients
      

    • 2 lbs. zucchini
    • 3 tbsp. extra virgin olive oil
    • 1 lb. chopped tomatoes
    • 4 garlic cloves, minced
    • 1 tsp. salt
    • 1 tsp. pepper
    • 1 tsp. dried oregano
    • ½ tsp. red pepper flakes
    • ¼ cup chopped parsley

    Instructions
     

    • Spiralize the zucchini and set aside.
    • Heat the olive oil in a large skillet over medium heat. Add tomatoes and cook for about 10 minutes, until they become mushy.
    • Add garlic and the rest of the seasonings. Stir, and cook for about 2 minutes.
    • At this point, add the zucchini noodles, mix everything well, and cook for about 5 more minutes, until the noodles are heated through.*
    • Garnish with freshly chopped parsley and serve immediately.

    Notes

    *Some people prefer to cook zucchini noodles a bit longer, until they are completely cooked through. Cook the noodles until they reach the desired doneness. However, the longer you cook them, the softer and soggier they will get.

    TIPS AND TRICKS TO MAKE THE BEST ZUCCHINI NOODLES

    • Don’t overcook. If you don’t like soggy noodles, it is best to cook them to “al dente” doneness, just until they are heated through.
    • Don’t peel the zucchini. Keep the skin on so that the noodles can hold shape better and not get mushy and soggy. Also, there are so many nutrients in the skin!
    • Choose the right zucchini. Make sure you use fresh and firm zucchini. When your zucchini are soft and have blemishes, they will create soggy and less-flavorful noodles. If you do have some “tired” zucchini, I suggest cooking a stew, soup, or sauce with them.

    Nutrition

    Calories: 339kcalCarbohydrates: 30gProtein: 9gFat: 24gSaturated Fat: 4gSodium: 1343mgPotassium: 1764mgFiber: 9gSugar: 17gVitamin A: 2210IUVitamin C: 114.1mgCalcium: 214mgIron: 5.9mg
    Tried this recipe?Leave a comment below, I can't wait to hear from you!

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    15.7K shares
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    Filed Under: All Recipes, Dinner, Lunch, Side dish, Spiralizer, Vegan, Vegetarian

    Reader Interactions

    Comments

    1. N. Horwood says

      June 23, 2021 at 8:38 pm

      5 stars
      So easy and delicious! I am not a fan of vegetables so I am trying to find new things to try, and I loved this!

      Reply
      • Tania Sheff says

        June 23, 2021 at 11:01 pm

        Yay! That's a win! I am glad you enjoyed it!

        Reply
    2. LUCINDA dodge says

      June 21, 2020 at 9:14 am

      Does this do week as leftovers

      Reply
      • Tania Sheff says

        June 22, 2020 at 7:09 pm

        Hi Lucinda! No. It's best when eaten fresh.

        Reply
    3. Tammi says

      July 03, 2019 at 12:33 pm

      5 stars
      Super simple and very tasty. Will make again.

      Reply
      • Tania Sheff says

        July 03, 2019 at 3:15 pm

        Thanks, Tammi!

        Reply

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