Zucchini noodles with tomato sauce
A light, vibrant, and nutrient-dense dish that makes a perfect low-carb lunch or dinner. The fragrant homemade tomato and basil sauce beautifully coats the tender zucchini strands. For the best texture, sauté the zucchini noodles for just two minutes so they remain crisp-tender.
Ingredients
- Olive Oil2 tbsp
- Garlic3 cloves
- Salt½ tsp
- Black Pepper¼ tsp
Instructions
6 steps- 1
Wash the zucchini and cut into long, thin noodle strands using a spiralizer or julienne peeler.
8 min
- 2
Peel and finely chop the tomatoes. Finely mince the garlic cloves and chop the fresh basil.
7 min
- 3
Heat 1 tablespoon of olive oil in a skillet, add the garlic, and sauté over low heat for 30 seconds until fragrant.
1 min
- 4
Add the chopped tomatoes, salt, and black pepper. Simmer over medium heat for about 10 minutes until thickened, then stir in the fresh basil.
10 min
- 5
In a separate wide skillet, heat the remaining tablespoon of olive oil, add the zucchini noodles, and toss over high heat for just 2 minutes until tender-crisp.
2 min
- 6
Plate the zucchini noodles, spoon the warm tomato sauce on top, and garnish with fresh basil leaves.
2 min
Nutrition
1 serving ≈ 482 g
Nutrition values are estimates. - means data is unavailable.
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