Zoodles with Tomato Sauce and Mozzarella

This Zoodles with Tomato Sauce and Mozzarella recipe is my favorite light and fresh take on classic Italian comfort food. The zucchini noodles soak up the rich marinara sauce beautifully, while the soft, melted mozzarella makes it indulgent without being heavy. It’s a quick, easy meal that feels both healthy and satisfying.

Why You’ll Love This Recipe

I love this dish because it comes together in under 30 minutes and tastes like something straight out of a cozy trattoria. The zucchini noodles add a fresh, slightly crisp texture that contrasts perfectly with the warm tomato sauce and gooey mozzarella. It’s a great way to enjoy the flavors of pasta night without the carbs, and it’s also an excellent way to use up summer zucchini. Plus, it’s simple enough for a busy weeknight but delicious enough to serve to guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tablespoon extra-virgin olive oil
1 sweet onion, thinly sliced
2 garlic cloves, minced
4 zucchini, cut into noodles (using a gadget like this)
1½ cups marinara sauce (store-bought or homemade)
1¼ cups diced fresh mozzarella
Salt and freshly ground black pepper
¼ cup chopped fresh basil

Directions

1. I start by heating the olive oil in a large skillet over medium heat. I add the sliced onion and sauté it for about 5 minutes until it becomes soft and translucent.
2. Then I add the minced garlic and cook for another 30 seconds, just until fragrant.
3. I pour in the marinara sauce, stir well, and let it simmer gently for 5–7 minutes to allow the flavors to come together.
4. While the sauce simmers, I spiralize the zucchini into noodles. If I want them slightly softer, I place them in a separate pan and sauté for 1–2 minutes with a pinch of salt.
5. I add the zoodles to the skillet with the sauce and toss gently to coat them evenly. I cook for another minute or two—just enough to warm them through without making them soggy.
6. I remove the pan from the heat and stir in the diced mozzarella, letting it melt slightly into the warm sauce.
7. I season with salt and freshly ground black pepper, then sprinkle the chopped basil over the top before serving.

Servings and Timing

This recipe serves 2 to 3 people and takes about 25 minutes total—10 minutes for prep and 15 minutes for cooking.

Variations

I sometimes add a pinch of red pepper flakes for heat or a handful of baby spinach for extra greens. When I’m craving protein, I toss in some grilled chicken, shrimp, or even chickpeas. For a dairy-free version, I skip the mozzarella or use a vegan cheese substitute. If I want a creamier sauce, I mix a splash of coconut milk or ricotta into the marinara before adding the zoodles.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. Since zucchini releases water as it sits, I like to reheat it gently in a skillet over medium heat so the excess moisture can evaporate. I avoid microwaving it, as that can make the noodles too soft. It’s best enjoyed fresh but still tastes delicious the next day.

FAQs

Can I make the zoodles ahead of time?

Yes, I spiralize the zucchini a few hours ahead and store it in the fridge on a paper towel to absorb moisture.

How do I keep the zoodles from getting watery?

I lightly sauté them instead of boiling, and I never overcook them—they just need to be warmed through.

Can I use store-bought zoodles?

Yes, pre-spiralized zucchini from the store works great for convenience.

What’s the best marinara sauce to use?

I use my favorite store-bought brand or a simple homemade one made with tomatoes, olive oil, and herbs.

Can I make this dish vegan?

Yes, I skip the mozzarella or use a plant-based cheese alternative.

What else can I add to the sauce?

I sometimes add mushrooms, bell peppers, or olives for extra flavor.

Can I serve this cold?

Yes, it makes a refreshing cold pasta-style salad—just chill it and toss with a little extra olive oil.

Can I use yellow squash instead of zucchini?

Absolutely, yellow squash noodles work just as well and add a bit of color.

How long should I cook the zucchini noodles?

Just 1–2 minutes—they should be slightly tender but still have a bite.

What’s the best way to melt the mozzarella?

I stir it in right after removing the skillet from the heat so it softens without turning stringy.

Conclusion

This Zoodles with Tomato Sauce and Mozzarella recipe is one of my go-to meals when I want something comforting yet light. The tender zucchini noodles, rich tomato sauce, and creamy mozzarella come together beautifully for a dish that feels both simple and special. It’s fresh, flavorful, and a perfect way to enjoy classic Italian flavors in a healthier way.

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