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Zucchini Spaghetti with Fresh Tomato Sauce Recipe

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4.2 from 56 reviews

A light and flavorful zucchini spaghetti recipe featuring a savory homemade tomato sauce, infused with garlic, basil, and a hint of red pepper flakes. This gluten-free, low-carb alternative to traditional pasta is quick to prepare and perfect for a healthy, satisfying meal.

Ingredients

Sauce Ingredients

  • 2 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1 (28 ounces) can whole peeled tomatoes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1 large sprig of basil
  • 1 cup water

Zucchini Noodles

  • 2 pounds zucchini (spiralized or ribboned)
  • 2 tablespoons olive oil

Optional Toppings

  • 1/2 cup grated Parmesan cheese
  • Chopped fresh herbs

Instructions

  1. Heat the olive oil and garlic: In a large pot or dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the minced garlic and cook until it begins to sizzle but does not brown, releasing its aroma.
  2. Prepare the tomato sauce: Add the whole peeled tomatoes, kosher salt, red pepper flakes, dried oregano, and 1 cup of water. Bring the mixture to a low boil, then reduce the heat to a simmer. Let it simmer for 15 minutes, stirring occasionally and breaking apart larger pieces of tomato with a spoon.
  3. Add the basil sprig: During the last 3 minutes of the sauce simmering, add the sprig of basil with the stem sticking out of the sauce. This will allow easy removal after cooking.
  4. Spiralize the zucchini: While the sauce is simmering, spiralize the zucchini or create ribbons using a vegetable peeler, preparing them for quick cooking.
  5. Cook zucchini noodles: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add half of the zucchini noodles and toss to coat with oil. Cook for about 2 minutes until just tender, then remove and set aside. Repeat with remaining zucchini noodles, adding the last tablespoon of oil.
  6. Assemble and serve: Plate the cooked zucchini noodles and top with the warm tomato sauce. Garnish optionally with grated Parmesan cheese or chopped fresh herbs for added flavor.
  7. Remove basil sprig: Before serving, remove and discard the basil sprig from the sauce.

Notes

  • For best results, use firm and fresh zucchinis for the noodles.
  • Do not overcook the zucchini noodles to prevent sogginess; they should retain a slight bite.
  • The tomato sauce can be made ahead and refrigerated for up to 3 days.
  • To keep it vegan, omit the Parmesan cheese or use a vegan cheese alternative.
  • Adjust red pepper flakes to taste for desired spice level.

Find it online: https://justsosavory.com/zucchini-spaghetti-with-fresh-tomato-sauce-recipe/