Zucchini Spaghetti
A healthy and refreshing alternative to traditional spaghetti, this dish features spiralized zucchini noodles topped with a flavorful tomato sauce.
Ingredients
- 4 Tbsp olive oil, divided
- 6 cloves garlic, minced
- 1 can (28 oz) whole peeled tomatoes
- 1 tsp kosher salt
- 1/2 tsp red pepper flakes
- 1/4 tsp dried oregano
- 1 large sprig basil
- 2 lbs zucchini
- 1/2 cup grated Parmesan cheese or chopped fresh herbs (optional)
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add minced garlic and sauté until fragrant.
- Add whole peeled tomatoes, kosher salt, red pepper flakes, dried oregano, and 1 cup of water. Stir and bring to a low boil. Reduce heat and simmer for 15 minutes.
- While the sauce is simmering, spiralize the zucchini into noodles. Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add half of the zucchini noodles and sauté for 2 minutes until slightly softened. Remove and repeat with remaining zucchini noodles.
- Combine zucchini noodles with tomato sauce. Serve with grated Parmesan cheese or fresh herbs on top.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing to maintain texture.