Description

This Healthy Zucchini Noodles with Marinara recipe offers a light and nutritious alternative to traditional pasta dishes. Featuring fresh zucchini spiralized into noodles and topped with a flavorful homemade marinara sauce made from whole peeled tomatoes, garlic, and fragrant herbs, this dish is perfect for those seeking a low-carb, gluten-free meal that’s quick to prepare and bursting with fresh flavors.

Ingredients

Scale

Marinara Sauce

4 tablespoons olive oil, divided
6 cloves garlic, minced
1 (28 ounces) can whole peeled tomatoes
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 large sprig of basil

Zucchini Noodles

2 pounds zucchini (spiralized or ribboned)
Optional: 1/2 cup grated Parmesan cheese or chopped fresh herbs (such as basil or parsley)

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Instructions

Prepare the Marinara Sauce: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the minced garlic and cook until it begins to sizzle, being careful not to let it brown.
Simmer the Tomatoes: Before the garlic browns, add the whole peeled tomatoes, kosher salt, red pepper flakes, dried oregano, and 1 cup of water to the pot. Bring the mixture to a low boil, then reduce heat and let it simmer gently for 15 minutes. Stir occasionally, using a spoon to break apart the larger pieces of tomato for a smoother sauce texture.
Add the Basil: During the last 3 minutes of simmering, add the large sprig of basil to infuse the sauce with fresh herb flavor. Leave the end of the sprig sticking out so you can easily remove and discard it before serving.
Prepare the Zucchini Noodles: While the sauce simmers, spiralize or use a vegetable peeler to create noodles or ribbons from the zucchini. Set aside.
Cook the Zucchini Noodles: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add half of the zucchini noodles, tossing them to coat in oil. Cook for about 2 minutes until slightly tender but still crisp. Remove noodles from the skillet and set aside. Repeat the process with the remaining 1 tablespoon of oil and zucchini noodles.
Assemble and Serve: Plate the cooked zucchini noodles and generously top them with the homemade marinara sauce. Garnish with optional grated Parmesan cheese or fresh herbs as desired. Serve immediately for best taste and texture.

Notes

To avoid watery noodles, pat the spiralized zucchini dry with paper towels before cooking.
Feel free to add extra spices or red pepper flakes for a spicy kick.
Parmesan cheese is optional but adds a nice depth of flavor if dairy is not a concern.
This dish is best enjoyed fresh; zucchini noodles can become soggy if stored for too long.
For a vegan version, omit the Parmesan cheese or use a plant-based alternative.