This low-carb one-pot dinner is made with zucchini noodles for a light and healthy twist on regular pasta. The zucchini pasta is cooked in a simple tomato sauce just until the zucchini is tender. I’m sharing my favorite spiralizer that makes the best zucchini noodles and tips for making this easy zucchini pasta.
It’s taken a while, but I’ve finally gotten into the zucchini pasta (or “zoodles”) trend and I’ve been experimenting with my new spiralizer. Between the summer heat and watching American Ninja Warrior, I’ve been motivated to eat low-carb and so I’ve been swapping regular pasta with zucchini pasta.
What is Zucchini Pasta?
For those who haven’t tried it, zucchini noodles are made by slicing or “spiralizing” fresh zucchini into long strands so it looks like spaghetti. Zucchini is perfect for this because it’s firm and holds its shape even when it’s sliced into thin strands.
There are many spiralizers on the market and I’ve been using an iperfect kitchen hand-held vegetable spiralizer* to make my zucchini pasta. It works really well and I was able to spiralize a whole zucchini without it breaking. There’s little waste, too – after I was done all that was left was a tiny core.
I love creating new zucchini recipes, especially zucchini noodles because they are so versatile and take on the flavors of any dish you make. I love zucchini pasta with Garlic Butter Chicken and Garlic Butter Steak. They are also delicious with my Low Carb Bang Bang Sauce.
Zucchini Pasta with Tomato Sauce
This zucchini pasta is light and summery and won’t weigh you down like regular pasta does. I really felt like I was eating a bowl of pasta because the zucchini noodles hold up really well even after being cooked. They have a very similar mouthfeel to real pasta and I loved that I could twist the zucchini pasta with my fork just like you would with pasta.
This zucchini pasta is a quick one-pot meal so if you’re craving healthier dishes like I am you definitely need to try it. The zucchini noodles are cooked in a simple tomato sauce for a light and easy dinner.
Tips for Making Zucchini Pasta
- Make the tomato sauce first and, once it’s thickened you can add the zucchini noodles.
- It may look like there’s not enough liquid to cook the zucchini, but keep in mind that the zucchini pasta will actually release liquid as it cooks, which will thin the sauce.
- The zucchini noodles only need three to five minutes to cook in the sauce. You want to cook them long enough so they are tender yet still firm and holding their shape.
- If the sauce is too watery you can drain some of the liquid off. If it’s too thick you can add another few tablespoons of chicken stock to thin it out.
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One Pot Zucchini Pasta with Tomato Sauce
- 14 oz diced tomatoes
- 1/2 cup chicken broth
- 1/2 tbsp Italian seasoning
- 1 tsp onion powder
- 2 average-sized zucchinis spiralized (you can leave skin on or off, depending on your preference - see note for product recommendation)
- 6 cherry tomatoes halved
- grated parmesan cheese optional
- In a large saucepan or pot, add diced tomatoes, chicken broth, Italian seasoning, and onion powder. Bring to a simmer, stirring occasionally, until it thickens.
- Turn up heat and add in zucchini noodles. Don't be afraid it if seems that there isn't enough liquid for the noodles because the zucchini will release water and shrink once it starts to heat up. Cook for 3-5 minutes, stirring occasionally so that all zucchini cooks evenly, until your zoodles are cooked. Zoodles should be tender but still somewhat firm. If your sauce becomes too watery, you can drain some liquid out. If it isn't liquid enough, you can add another 1-2 tbsp of broth during the cooking.
- Toss in cherry tomatoes and cook for about 1 minute. Top with grated parmesan cheese and serve.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.