Zucchini Noodles with Tomato
Basic Information
- Servings: 4
- Serving Size: 1 cup
- Difficulty: 2
- Budget: 3
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Meal Type: Main Dish
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Keto
- Atkins
- Low-Carb
- Paleo
- Whole30
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Dukan
- South Beach
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher
- Jain (no onion/garlic option)
- Rastafarian Ital
Equipment
- - Spiralizer or vegetable peeler
- - Large skillet
Ingredients
- 4 medium zucchinis, spiralized into noodles
- 2 cups canned crushed tomatoes
- 1 onion , chopped (optional for Jain)
- 2 cloves garlic, minced (optional for Jain)
- 2 tablespoons olive oil
- 1 teaspoon oregano
- - Salt and pepper to taste
Directions
- - Spiralize zucchinis into noodles and set aside.
- - Heat olive oil in a skillet over medium heat, sauté onion and garlic (if using) for 3-4 minutes, add tomatoes, oregano, salt, and pepper; simmer for 10 minutes.
- - Add zucchini noodles to the skillet, toss for 2-3 minutes until just tender, and serve 1 cup per portion warm.
Storage
Refrigerate in an airtight container for up to 2 days. Reheat on stovetop or microwave.
Nutrition
- Calories: 140
- Protein: 4g
- Fat: 8g
- Carbs: 10g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A