Zucchini Noodles with Marinara

Name: Zucchini Noodles with Marinara
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 4 pcs zucchini (medium, spiralized into noodles); 6 pcs tomato (large, ripe, blanched and pureed); 2 tbsp olive oil; 4 pcs garlic (cloves, minced); 1 pcs onion (medium, finely chopped); 1 tsp dried oregano; 1 tsp dried basil; 1 pinch red chili flakes; 0.5 tsp salt; 1 pinch black pepper (freshly ground); 0.25 cup parmesan cheese (grated, for garnish); 2 tbsp basil (fresh leaves, torn, for garnish); 0.25 cup water (for thinning sauce if needed)

RATING

4.4/5(68)

TASTE SCORE

8/10

Light, fresh zucchini noodles tossed in a rich, garlicky homemade marinara sauce. A low-carb twist on spaghetti night that comes together in under 30 minutes with simple pantry staples.

PREP

15m

COOK

20m

SERVES

1 CUP

170 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Blanch and peel the tomatoes.
1.Score a shallow X on the bottom of each tomato.
2.Drop tomatoes into boiling water for 30 seconds until skins loosen.
3.Transfer immediately to ice water, then peel off skins.
4.Blend peeled tomatoes into a smooth puree.
TIPThe ice bath stops cooking and makes peeling effortless.
prep · ~5 min
Spiralize the zucchini.
Wash zucchini and trim ends. Run through spiralizer to create long noodles. Pat dry with paper towels to remove excess moisture.
TIPDon't salt zucchini noodles — they release too much water and get soggy.
saute · ~5 min
Build the marinara base.
1.Heat olive oil in a saucepan over medium heat.
2.Add chopped onion and cook until translucent (3-4 min).
3.Add minced garlic and cook until fragrant (30 sec).
4.Add red chili flakes, dried oregano, and dried basil — stir 15 seconds.
TIPGarlic burns fast — keep it moving and don't let it brown.
simmer · ~15 min
Simmer the marinara sauce.
1.Pour in the fresh tomato puree and stir well.
2.Add salt and black pepper.
3.Bring to a gentle simmer, then reduce heat to low.
4.Cook uncovered for 15 minutes, stirring occasionally, until thickened.
TIPThe sauce is ready when it coats the back of a spoon and oil glistens on the surface.
saute · ~3 min
Quick-sauté the zucchini noodles.
Warm a large skillet over medium heat. Add zucchini noodles and toss for 2-3 minutes until just tender but still firm. Do not overcook — they release water and turn mushy.
TIPCook in two batches if the pan is crowded. Crowding steams instead of sautéing.
assemble · ~1 min
Toss noodles with marinara and serve.
Add the simmered marinara sauce to the skillet with the zucchini noodles. Toss gently until everything is well coated and warmed through.
garnish
Garnish with grated parmesan and fresh basil.
Divide among bowls and top with grated parmesan cheese and torn fresh basil leaves. Serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Spiralize zucchini just before cooking to prevent them from turning brown and watery.
2
Pat the zucchini noodles dry with paper towels after spiralizing to help them sauté, not steam.
3
Cook the zucchini noodles in a single layer in a hot skillet for only 2-3 minutes to keep them al dente.
4
If your marinara sauce becomes too thick, thin it with a splash of pasta cooking water or plain water.
5
Make the marinara sauce up to 3 days ahead and store it in the fridge — the flavors deepen over time.
6
Leftover zucchini noodles should be stored separately from the sauce to avoid sogginess.

RECIPE VARIATIONS