Zoodles with Tomato Sauce and Mozzarella
A light and healthy twist on classic Italian pasta, featuring fresh zucchini noodles tossed in rich marinara sauce and melted mozzarella, finished with fragrant basil for a fresh and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Sautéed
- Cuisine: Italian
Ingredients
1 tablespoon extra-virgin olive oil
1 sweet onion, thinly sliced
2 garlic cloves, minced
4 zucchini, spiralized into noodles
1½ cups marinara sauce (store-bought or homemade)
1¼ cups diced fresh mozzarella
Salt and freshly ground black pepper, to taste
¼ cup chopped fresh basil
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sliced onion and sauté for about 5 minutes until soft and translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in the marinara sauce, stir, and let it simmer for 5–7 minutes to develop flavor.
- Meanwhile, spiralize the zucchini into noodles. For softer zoodles, sauté them separately for 1–2 minutes with a pinch of salt.
- Add the zucchini noodles to the skillet and toss gently to coat evenly with the sauce. Cook for 1–2 minutes until just warmed through.
- Remove from heat and stir in the diced mozzarella, letting it melt slightly into the sauce.
- Season with salt and pepper, and top with fresh basil before serving.
Notes
Do not overcook the zucchini noodles—they should remain slightly firm for best texture.
Add red pepper flakes for a touch of heat.
Make it vegan by using plant-based mozzarella or skipping the cheese.
For a creamier sauce, stir in a splash of coconut milk or ricotta.
Reheat leftovers in a skillet to avoid soggy noodles.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 9g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg
