Easy Zucchini Noodles
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.
Servings: 2 servings
- 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
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.
*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.
Calories: 339kcal | Carbohydrates: 30g | Protein: 9g | Fat: 24g | Saturated Fat: 4g | Sodium: 1343mg | Potassium: 1764mg | Fiber: 9g | Sugar: 17g | Vitamin A: 2210IU | Vitamin C: 114.1mg | Calcium: 214mg | Iron: 5.9mg