Zoodles and No-Cook Fresh Tomato Sauce!

Published on July 14, 2017 | By |
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4 cups
    • Difficulty Level

If you don’t have a spiralizer, I would highly recommend that you try one!  I love being able to make fresh vegetable noodles for dinner.  You can learn how to spiralize here.

I really like this spiralizer,  it’s easy to use, clean, store and the price is right.

For this recipe, I used my friend Liz’s heirloom tomatoes and they are wonderful!

 

 

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Ingredients

  • 2 medium zucchini spiralized
  • 3 tomatoes or 2 pounds (I used heirloom tomatoes)
  • 3 Tablespoons olive oil
  • 1/4 cup fresh chopped basil
  • 1 tsp. chopped fresh garlic (you can use roasted garlic from a jar)
  • sea salt and ground black pepper to taste

Instructions

  • 1. If you want to make the sauce in the morning, it tastes great after all the flavors set it, otherwise make it after you spiralize your noodles.
  • 2. Wash zucchini well and dry. Slice into 3-4 inch sections and spiralize. Make sure and cut nice straight sections, it will fit on the spiralizer better. I like to leave the peel on, but you can peel your zucchini first if you would like.
  • 3. Wash and dry tomatoes. Finely chop tomatoes, basil, and garlic and mix together with oil. I used a food processor to pulse ingredients including oil together.
  • 4. Add sea salt and freshly ground black pepper to taste
  • 5. Set sauce aside
  • 6. Add 2 tsp. olive oil to a large saute pan and set heat to medium.
  • 7. Once heated, add in zucchini noodles and saute. Saute and stir for 3-5 minutes until noodles are soft, but not wilted.
  • 8. Add fresh sauce to zoodles and mix well
  • 9. Enjoy!

Instructions

  • 1. If you want to make the sauce in the morning, it tastes great after all the flavors set it, otherwise make it after you spiralize your noodles.
  • 2. Wash zucchini well and dry. Slice into 3-4 inch sections and spiralize. Make sure and cut nice straight sections, it will fit on the spiralizer better. I like to leave the peel on, but you can peel your zucchini first if you would like.
  • 3. Wash and dry tomatoes. Finely chop tomatoes, basil, and garlic and mix together with oil. I used a food processor to pulse ingredients including oil together.
  • 4. Add sea salt and freshly ground black pepper to taste
  • 5. Set sauce aside
  • 6. Add 2 tsp. olive oil to a large saute pan and set heat to medium.
  • 7. Once heated, add in zucchini noodles and saute. Saute and stir for 3-5 minutes until noodles are soft, but not wilted.
  • 8. Add fresh sauce to zoodles and mix well
  • 9. Enjoy!
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About Chef

Jackie

I am a Nutritional Therapy Practitioner and I also have my Health Coach certification from the Institute of Integrative Nutrition. I have studied nutrition and wellness for 16 years and ...