Fresh Zucchini Noodles with Garden Marinara

Quick Summary

This dish features crisp zucchini ribbons tossed in a slow-simmered tomato sauce, topped with fresh basil and a hint of parmesan. It is low-carb, naturally gluten-free, and ready in under 20 minutes.

Ingredients

Preparation Method

1. 1. Use a spiralizer or julienne peeler to create thin noodles from your zucchini. Pat them dry with a paper towel to remove excess moisture.
2. 2. Heat olive oil in a pan over medium heat. Sauté the garlic until fragrant, about 30 seconds.
3. 3. Stir in the crushed tomatoes and oregano. Simmer for 8–10 minutes until the sauce thickens slightly.
4. 4. Toss the zucchini noodles into the sauce. Cook for only 2 minutes to keep them crisp.
5. 5. Serve immediately, garnished with fresh basil and a sprinkle of parmesan.

Nutrition Snapshot

Frequently Asked Questions

Can I make this ahead?

Zucchini noodles are best enjoyed fresh. If prepped ahead, keep the raw noodles separate from the sauce to maintain texture.

What if I don't have a spiralizer?

A standard vegetable peeler works perfectly. Simply shave the zucchini into long, wide ribbons.

Is this dish keto-friendly?

Yes, this recipe is naturally low in carbohydrates and fits well within a keto lifestyle.