Ingredients
Method
Prepare the Zoodles
- Spiralize the zucchinis into noodles using a spiralizer or a julienne peeler.
- Set the zoodles aside on a clean kitchen towel to absorb any excess moisture.
Cook the Mediterranean Tomato Sauce
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the diced tomatoes, tomato paste, olives, sun-dried tomatoes, capers, oregano, thyme, crushed red pepper flakes (if using), salt, and pepper. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Stir in the chopped basil and parsley, then remove the skillet from the heat.
Cook the Zoodles
- In a separate large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the zoodles and sauté for 2-3 minutes, tossing gently, until just tender but still slightly crisp.
- Season with salt and pepper to taste.
Combine and Serve
- Divide the zoodles among serving plates and spoon the Mediterranean tomato sauce over the top.
- Garnish with additional fresh basil and serve immediately. Enjoy!
Notes
Nutritional Information (Per Serving - 1 cup of zoodles with sauce):
- Calories: 150
- Carbohydrates: 15g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 1.5g
- Sodium: 500mg
- Fiber: 5g
- Sugar: 8g
Notes/Advice:
- Additions/Subtractions:
- If you prefer a thicker sauce, simmer it uncovered for a few extra minutes to allow the liquid to reduce.
- For extra flavor, add a splash of balsamic vinegar or a pinch of sugar to balance the acidity of the tomatoes.
- Zoodles can release water as they cook, so be careful not to overcook them to avoid a watery dish.