For more cozy low-carb dinner recipes, also try our spaghetti squash shrimp scampi and roasted spaghetti squash with brown butter, sage, and walnuts. This is a great dish to make in the summer when zucchini is abundant and we crave lighter meals. That said, it’s easy to find zucchini year-round and this is our go-to low-carb meal that’s full of veggies for when things get starchy in the winter. It’s really easy to make this recipe, but you’ll need a spiralizer or julienne peeler to transform the zucchini into noodles. The rich tomato sauce is a success thanks to the caramelized onions, a generous amount of garlic, and some balsamic vinegar. It’s perfect for weeknights because it’s quick and uses mostly pantry ingredients. Serve it on its own or with a protein and some fresh herbs for a well-rounded meal the whole family will love.
Zucchini – look for fresh, firm zucchinis, and make sure to leave the peel on so the noodles keep their crunch. Nowadays, you can also find zucchini noodles at most grocery stores, already spiralized and ready to go. Sea salt – to salt the noodles, helping them to release excess water so you don’t end up with a watery bowl of ‘pasta'.
This is what you’ll need for the tasty tomato sauce:
Oil – we use olive oil, but any neutral cooking oil will work. You can even use butter or a non-dairy butter alternative for a richer taste. Onions + garlic – the onions get cooked until dark brown and caramelized, and we use a generous amount of garlic to add lots of flavor to the sauce. Diced tomatoes – we try to find Italian tomatoes if we can but any type of canned diced tomato works well. Honey or coconut sugar – to add a bit of sweetness to the sauce and balance out the acidity from the tomatoes. Balsamic vinegar – balsamic vinegar is our go-to ingredient for tomato sauce, adding robust flavor and a little tang. Sea salt – to enhance all the awesome flavors happening in this sauce! Parmesan cheese or nutritional yeast – optional, for topping.
A spiralizer is easy to use and makes nice curly noodles. A julienne peeler will make straight noodles that tend to be a bit thicket. But both zoodles taste the same. Many mandolines also have attachments for making long strips. You can also use a vegetable peeler to make zucchini ribbons in a pinch. We don’t use the inner seedy part of the zucchini because it tends to turn soggy. We also don’t boil or sauté the noodles which keeps them fresh with a nice al-dente crunch. We salt them to help them soften, rinse them under hot water, and give them a good squeeze to remove excess moisture. That’s all there is to it! If basil is in season, toss some on top, too! If you love a bit of heat, sprinkle on some red pepper flakes. While it’s chock-full of vegetables, it also tastes delicious with a crunchy salad. Salads that pair well with zucchini spaghetti
Easy Caesar Salad Dressing Roasted Brussels Sprouts Caesar Salad Asparagus Salad with Balsamic Glaze
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