Ingredients
Scale
- 2 large ripe tomatoes, chopped
- 2 zucchinis, spiralized into noodles
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional, for heat)
- Fresh basil leaves for garnish
- Parmesan cheese (optional, for serving)
Instructions
- Begin by heating olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Then, add chopped ripe tomatoes and cook for about 5 minutes until they soften and release juices. Stir occasionally.
- While the tomatoes are cooking, spiralize zucchinis into noodles using a spiralizer or julienne peeler. Once the tomato mixture is ready, add zucchini noodles to the skillet. Toss gently to coat the noodles with the sauce. Cook for 2–3 minutes until just tender but still slightly firm.
- Sprinkle dried oregano and basil over the pasta. Season with salt, black pepper, and red pepper flakes if desired. Mix well and cook for an additional minute to meld flavors.
- Serve hot, garnished with fresh basil leaves and optional Parmesan cheese. Enjoy immediately for the best taste and nutritional benefits.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat with a splash of water or olive oil, warming gently on stove or microwave.
- Zucchini noodles may release water upon storage; best enjoyed fresh for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 7g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg