Zucchini Noodles Marinara
A light and refreshing low-carb pasta alternative. Spiralized zucchini noodles tossed in a rich garlic marinara sauce and topped with fresh basil.
Ingredients
2 servings- 4 mediumZucchini, spiralized
- 2 cupsMarinara sauce (no sugar added)
- 1 tbspExtra virgin olive oil
- 2 Garlic cloves, minced
- 1/2 cupCherry tomatoes, halved
- 1/4 cupFresh basil leaves
- 2 tbspParmesan cheese, grated (omit for vegan)
Instructions
Step 1
In a large skillet, heat olive oil and garlic over medium heat for 1 minute until fragrant.
Step 2
Add spiralized zucchini noodles and halved cherry tomatoes. Sauté for 2-3 minutes, tossing constantly.
Step 3
Drain any excess water that accumulates in the pan to keep noodles crisp.
Step 4
Pour marinara sauce into the pan and toss with the zoodles until heated through, about 2 minutes.
Step 5
Garnish with fresh basil and grated Parmesan.
Chef's Tips & Notes
Pro Tips
- •Overcooking zucchini noodles will make them soggy and watery; cook them just long enough to warm up.
- •Salting and squeezing the zoodles in a clean kitchen towel beforehand helps remove excess moisture.
- •Add grilled shrimp or shredded chicken to boost the protein content.
Storage
Zucchini noodles are best eaten fresh as they release water over time in storage.
Freezing
Not suitable for freezing.
Meal Prep
Spiralize the zucchini ahead and store in a container lined with paper towels to absorb excess moisture.
Nutrition Facts
Per serving (2 servings total)
