Vegetarian Zucchini Spaghetti
This Vegetarian Zucchini Spaghetti is a light and healthy alternative to traditional pasta. Fresh zucchini is spiralized into noodles and tossed with a flavorful tomato sauce, creating a deliciously satisfying dish that is both gluten-free and packed with nutrients.
Equipment
- 1 spiralizer
- 1 large skillet
- 1 cutting board
- 1 measuring cups and spoons
- 1 serving bowls
Ingredients
- 4 medium zucchini Approximately 1 pound.
- 2 tablespoons olive oil
- 3 cloves garlic Minced.
- 1 small onion Diced.
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt
- to taste pepper
- ¼ cup grated Parmesan cheese Optional.
- fresh basil leaves For garnish (optional).
Instructions
- Start by spiralizing the zucchinis into noodle-like shapes. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips. Set the zucchini noodles aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
- Add the minced garlic to the skillet and sauté for an additional minute, being careful not to let it burn.
- Pour in the can of diced tomatoes (with juices), dried oregano, and dried basil. Stir well to combine. Season with salt and pepper to taste. Let the sauce simmer for about 5-7 minutes, allowing the flavors to meld.
- Gently add the spiralized zucchini to the skillet, tossing to combine with the sauce. Cook for another 4-5 minutes, just until the zucchini noodles are tender but still have a little crunch.
- Serve the zucchini spaghetti hot, garnished with grated Parmesan cheese and fresh basil leaves if desired.
Notes
Feel free to add any other vegetables you like, such as bell peppers or spinach, to the sauce for added nutrition.
If you prefer a saucier dish, consider increasing the amount of diced tomatoes or adding a splash of vegetable broth.
To enhance the flavor, you can also add red pepper flakes for a little heat.
This dish is best served immediately but can be stored in an airtight container in the refrigerator for up to 3 days.