Description
Zucchini Spaghetti – a simple, quick zucchini spaghetti recipe (pasta sauce recipe included) that is packed with flavor!
Ingredients
Scale
The Sauce:
- 3 tablespoons olive oil
- 1 small yellow onion, minced
- 1–2 cloves garlic, minced
- 1/4 cup + 1 tablespoon red wine or pomegranate juice*
- 28oz high quality crushed tomatoes
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 3 teaspoons dried oregano leaves
- 3 teaspoons dried basil leaves
- 1 tablespoon butter (regular or dairy-free)
The Zucchini:
- 1 tablespoon olive oil
- 6 cups (or more) zoodles
- pinch of salt
Instructions
The Sauce:
- Add olive oil to medium-sized saucepan and bring to medium-high heat.
- Add onions and garlic; move around pan with wooden spoon until they become fragrant – about 30 seconds.
- Add in remaining ingredients; stir to combine.
- Cover and simmer for a minimum of 30 minutes; feel free to simmer anywhere between 30 minutes to 2 hours or longer.
- Use in your favorite recipes – we love it in this recipe on zoodles, on fresh pasta, eggplant parmesan or stuffed zucchini!
The Zucchini:
- Bring a large cast iron skillet to medium-high heat.
- Add oil; swirl to coat the pan.
- Add zoodles/zucchini noodles (in batches if you need to) to pan and saute until they are warmed through. Sprinkle with salt.
- Remove from heat.
- Divide zucchini noodles between bowls and cover with sauce. Serve with Oven Baked Meatballs (if you desire).
Notes
- *Whole30/Paleo: use pomegranate juice instead of red wine if you are concerned with Paleo/Whole30.
- Parmesan Cheese: if you aren’t worried about Whole30/Paleo and don’t have a dairy allergy, feel free to add some grated parmesan cheese on top!
- Sauce Storage: once it has cooled you can store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months (it will expand as it freezes so make sure to leave room).
- Zoodle Storage: If you are going to store zoodles I would recommend doing so before you cook them – cooked zoodles don’t tend to store very well.