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