Fresh Tomato Basil Zucchini Noodles
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!
Servings: 4 servings
Ingredients
Tomato Basil Sauce:
- 1 cup sweet onion finely diced
- 3 Tbsp. olive oil
- 4 cloves garlic crushed
- 1.75 pounds Roma tomatoes finely diced
- 1 tsp. salt plus more to taste
- ¼ tsp. white pepper
- ¼ cup basil finely chopped
Zucchini Noodles:
- 8 zucchini* spiralized into noodles
- 2 Tbsp. olive oil divided
- 1 tsp. salt divided
Instructions
- In a large skillet or saucepan combine onions and oil. Saute over medium-low heat for 3 minutes.
- Add garlic and saute for an additional 1 minute.
- Add tomatoes, salt, and pepper. Continue cooking over medium-low heat for 8-10 minutes, or until tomatoes have cooked down.
- Add basil and cook for an additional 2 minutes.
- Spiralize your zucchini with a ribbon cut blade using a tabletop spiralizer.
- While sauce is cooking, drizzle 1 tablespoon olive oil in a large non-stick skillet over medium-low heat. Add half of your zucchini noodles and sprinkle with ½ teaspoon salt. Cook for 2-3 minutes, or until zucchini is tender.
- Repeat the above step with the remaining zucchini noodles, oil, and salt.
- Serve zucchini noodles with tomato basil sauce and sprinkle with additional basil. Enjoy!
Notes
*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.
Nutrition
Calories: 284kcal | Carbohydrates: 24g | Protein: 7g | Fat: 20g | Saturated Fat: 2g | Sodium: 1000mg | Potassium: 1553mg | Fiber: 6g | Sugar: 17g | Vitamin A: 2515IU | Vitamin C: 100.5mg | Calcium: 99mg | Iron: 2.3mg