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Zucchini Noodles with Marinara
Created by: Howcan Team
Ingredients
- 4 medium zucchinis, spiralized into noodles
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
- Pour in the crushed tomatoes and add the dried oregano, dried basil, salt, and black pepper. Stir to combine and simmer for 10 minutes, stirring occasionally.
- While the marinara sauce is simmering, heat the remaining 1 tablespoon of olive oil in another skillet over medium heat.
- Add the zucchini noodles and sauté for 3-4 minutes until just tender. Be careful not to overcook the noodles, as they will become mushy.
- Divide the zucchini noodles among serving plates and top with the marinara sauce.
- Garnish with fresh basil leaves and serve with grated Parmesan cheese on the side.
- Enjoy your delicious zucchini noodles with marinara!
Zucchini noodles with marinara, also known as zoodles, have become a popular low-carb alternative to traditional pasta. This dish originated in Italy, where chefs in the coastal regions began using fresh zucchini as a healthier substitute for pasta. The zucchini noodles are typically made using a spiralizer to create long, thin strands that resemble spaghetti. The marinara sauce, a classic Italian tomato-based sauce, is then poured over the zucchini noodles, creating a light and flavorful dish. Today, this dish can be found in many Italian restaurants around the world, and it has also become a staple in healthy eating and vegetarian cuisine. For the best version of this dish, it's important to use ripe, fresh zucchini and a well-balanced marinara sauce with the perfect blend of tomatoes, herbs, and spices.
30 min
4
180 calories
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