Simple Zucchini Noodles (Zoodles) with Warm Tomato Sauce
Zucchini noodles or Zoodles are so much fun to make. I held off getting a vegetable spiraliser for so long and was just using my mandolin which did the job fine (you don’t really need any fancy equipment) but I decided to try one out and was so happy when I did get my spiraliser! I now use it for all sorts of root vegetables like carrots, beetroot & zucchini. You can use the curly colourful veggie noodles in salads, soups, as a pasta substitute. The kids also really enjoy getting involved and making their own curly veggie noodles.
I have another zoodle and veggie noodle salad recipe here with different dressing options that you might like to try including a lemon tahini dressing and creamy pesto dressing. For this recipe I just made a warm basic tomato sauce, using simple flavours like garlic, basil and fresh ripe tomatoes, it is really refreshing and simple to make. I often have the sauce stored in the fridge and reheated when needed, the zoodles take next to no time to make.
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| Simple Zucchini Noodles (Zoodles) with Tomato Sauce |
When selecting your zucchini, I think it’s really important to make sure they are firm and really fresh, sometimes I find them a little bitter tasting if they are not as fresh. As for selecting the tomatoes, I used organic vine ripened tomatoes (I also store them at room temperature). Try and use organic if possible, tomatoes can be found to have a lot of pesticide residue. It’s not always easy and economical to choose organic produce, but visiting your local farmers markets will almost always be cheaper than buying from a retail store. I have a list of stores back home in Australia and also in Vietnam where I buy my organic produce. It’s great if you can find a wholesaler also and box share with your family and friends.
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| Simple Zucchini Noodles (Zoodles) with Tomato Sauce |
Serves 2
You will need:
- 4 large ripe red tomatoes
- 1 large zucchini (or 2 medium)
- 1 yellow tomato or cherry tomatoes (optional)
- 2 cloves of garlic minced
- 6 basil leaves, thinly sliced (a few more to garnish)
- a small handful of freshly grated parmesan cheese
- 1 tbsp butter
Method:
- Preheat the oven to 180c degrees
- Wash and prepare all the vegetables and herbs
- Place the red tomatoes on a baking tray and bake for around 20mins until the skins split (I find this process also makes the tomatoes so much tastier!)
- Allow the red tomatoes to cool enough so you can handle them
- In the meantime, using a spiraliser, mandolin or peeler, cut the zucchini into noodles
- Slice the yellow tomato or cherry tomatoes, mince up the garlic, slice the basil leaves and grate your parmesan cheese
- Once the red tomatoes are cool enough to handle, remove the skins and hard core
- Crush them in a medium sized bowl with your hands or a wooden spoon (I keep the seeds and all)
- Heat your pan on medium heat and add the butter until melted
- Add the garlic and sauté lightly for about a minute
- Add the crushed tomatoes and continue to simmer and stir/crush further with a wooden spoon for the next 10 mins
- Add the basil leaves and stir for another minute or so
- Add the grated parmesan cheese and stir well, turn off the heat
- Add the zucchini noodles and toss well
- Add the sliced tomatoes and divide on 2 plates
- You can easily save up half the tomato sauce in the fridge and only cut up half your zucchini if only 1 portion is needed
- Simply heat the remaining sauce the next day
Hope you enjoy! xx
Simple Zucchini Noodles (Zoodles) with Warm Tomato Sauce
Serves: 2
Ingredients
- 4 large ripe red tomatoes
- 1 large zucchini (or 2 medium)
- 1 yellow tomato or cherry tomatoes (optional)
- 2 cloves of garlic minced
- 6 basil leaves, thinly sliced (a few more to garnish)
- a small handful of freshly grated parmesan cheese
- 1 tbsp butter
Instructions
- Preheat the oven to 180c degrees
- Wash and prepare all the vegetables and herbs
- Place the red tomatoes on a baking tray and bake for around 20mins until the skins split (I find this process also makes the tomatoes so much tastier!)
- Allow the red tomatoes to cool enough so you can handle them
- In the meantime, using a spiraliser, mandolin or peeler, cut the zucchini into noodles
- Slice the yellow tomato or cherry tomatoes, mince up the garlic, slice the basil leaves and grate your parmesan cheese
- Once the red tomatoes are cool enough to handle, remove the skins and hard core
- Crush them in a medium sized bowl with your hands or a wooden spoon (I keep the seeds and all)
- Heat your pan on medium heat and add the butter until melted
- Add the garlic and sauté lightly for about a minute
- Add the crushed tomatoes and continue to simmer and stir/crush further with a wooden spoon for the next 10 mins
- Add the basil leaves and stir for another minute or so
- Add the grated parmesan cheese and stir well, turn off the heat
- Add the zucchini noodles and toss well
- Add the sliced tomatoes and divide on 2 plates
- You can easily save up half the tomato sauce in the fridge and only cut up half your zucchini if only 1 portion is needed
- Simply heat the remaining sauce the next day
