Fresh tomato basil zucchini noodles are loaded with nutrients and make a super simple vegan, gluten-free, Paleo, and whole30 dinner recipe for those busy weeknights!
In a large skillet or saucepan combine onions and oil. Saute over medium-low heat for 3 minutes.
Add tomatoes, salt, and pepper. Continue cooking over medium-low heat for 8-10 minutes, or until tomatoes have cooked down.
Spiralize your zucchini with a ribbon cut blade using a tabletop spiralizer.
Serve zucchini noodles with tomato basil sauce and sprinkle with additional basil. Enjoy!
*In this particular recipe, I used the ribbon-cut blade that came in my OXO spiralizer kit.
Feel free to try the spaghetti or fettucine cut, too! Just know that the time it takes to saute the zucchini noodles will vary slightly.