Zucchini Noodles with Tomato Sauce
Description
Made with the use of a vegetable spiralizer, these zucchini noodles with homemade tomato sauce can be made in under thirty minutes.
Ingredients
Instructions
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Heat the olive oil in a sauté pan until it is hot, but before it is smoking.
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When the oil is hot, add the diced onion, along with a pinch of Kosher salt.
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Continue to cook for about ten minutes, or until the onion is translucent in color.
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Add the dried oregano, red pepper flakes, and minced garlic, and continue to cook for an additional one minute.
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Add the canned tomatoes, breaking up the flesh of the tomatoes into small bite-sized pieces.
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Continue to cook the sauce on medium-low heat for roughly forty-five minutes, stirring to avoid anything from sticking to the pan.
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Add the strips of zucchini, and gently cook the zucchini in the tomato sauce until they are almost fully-cooked.
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Serve the zucchini on plates or bowls, with some extra sauce on top, along with some finely-sliced chives.
Note
The zucchini will release some water into the sauce as they cook—this is normal!
These noodles are best eaten fresh!
