Introduction
Looking for a delicious, low-carb alternative to traditional pasta? These Zucchini Noodles with Marinara are exactly what you need. I’ve perfected this recipe to create a satisfying, nutrient-rich dish that delivers all the comfort of classic spaghetti without the heavy carbs. The fresh zucchini noodles (also known as zoodles) pair perfectly with a rich, homemade marinara sauce that’s packed with flavor. Whether you’re following a specific diet or simply want to incorporate more vegetables into your meals, this recipe is a game-changer.
Ingredients
For the Zucchini Noodles:
- 4 medium zucchini
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Marinara Sauce:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Spiralize your zucchini using a spiralizer. If you don’t have one, use a vegetable peeler to create long ribbons. Pat the noodles dry with paper towels to remove excess moisture.
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add crushed tomatoes, dried herbs, and red pepper flakes to the pan. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
- While the sauce simmers, heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles, salt, and pepper.
- Cook the zoodles for 3-4 minutes, tossing gently with tongs. Don’t overcook – they should be al dente with a slight crunch.
- Serve the zucchini noodles topped with marinara sauce and garnish with fresh basil leaves.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Recipe Notes
– To prevent watery zoodles, don’t skip the step of patting them dry with paper towels.
– If you’re meal prepping, store the sauce and zoodles separately to maintain the best texture.
– For extra protein, add grilled chicken, shrimp, or meatballs to your dish.
– The marinara sauce can be made ahead and stored in the refrigerator for up to 5 days.
– To achieve the best texture, avoid cooking the zucchini noodles until just before serving.
– If your sauce is too acidic, add a pinch of sugar to balance the flavors.
Zucchini Noodles with Marinara
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Spiralize your zucchini using a spiralizer. If you don't have one, use a vegetable peeler to create long ribbons. Pat the noodles dry with paper towels to remove excess moisture.
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add crushed tomatoes, dried herbs, and red pepper flakes to the pan. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
- While the sauce simmers, heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles, salt, and pepper.
- Cook the zoodles for 3-4 minutes, tossing gently with tongs. Don't overcook - they should be al dente with a slight crunch.
- Serve the zucchini noodles topped with marinara sauce and garnish with fresh basil leaves.
