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 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.
About Spiralized Zucchini
You’ll need some spiralized zucchini noodles (aka. Zoodles) for this recipe. You can:
- 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.
- 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.
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.
2. Heat the olive oil in a large skillet over medium heat. Add tomatoes and cook for about 10 minutes, until they become mushy.
3. Add garlic and the rest of the seasonings. Stir, and cook for about 2 minutes.
4. At this point, add the zucchini noodles, mix everything well, and cook for about 5 more minutes, until the noodles are heated through.*
5. Garnish with freshly chopped parsley and serve immediately.
*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.
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.
Other yummy spiralized recipes, you’ll enjoy:
- Spiralized Fried Potatoes
- Butternut Squash Noodles with Sausage
- Shrimp Scampi with Zucchini Noodles
- Easy Chicken and Zoodles
Watch How to Make Easy Zucchini Zoodles
HUNGRY FOR MORE? Subscribe to my newsletter, and follow Cooktoria on Pinterest, Facebook, or Instagram for all the latest updates!
Easy Zucchini Noodles
Print Pin RateIngredients
- 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
- 1/2 tsp. red pepper flakes
- 1/4 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
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.
Super simple and very tasty. Will make again.
Thanks, Tammi!