One Pot Zucchini Noodles with Tomato Sauce
This low carb meal is a guilt free way to enjoy pasta with tomato sauce.
I’ve finally gotten into the zoodles trend. Between the summer heat and watching American Ninja Warrior, I’ve been motivated to eat better and have been craving lighter dishes. Enter zucchini noodles.
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For those who haven’t had it, it makes a lot of sense. Zucchini is firm enough to easily spiralize into long strands of faux noodles. Zucchini also soaks up the flavor of whatever it is cooked with.
Eating this dish made me feel like I was eating a bowl of pasta and I loved how well my strands of zucchini noodles held up, even after being cooked. They have a very similar mouthfeel to real pasta and I was able to twist them around my fork easier than with regular pasta.
For my first attempt, I kept it simple. I did a really basic tomato sauce and then finished it with some cherry tomatoes from my garden since I finally harvested enough for a meal.
This dish is light and summery and won’t leave you feeling heavy or bloated. To help stay fit this summer I’ve been increasing my walking by using my treadmill. I’m finally hitting that 10,000 steps mark with my fitbit and have actually worn out my band so I’m in the market for a new one. I didn’t realize that there were so many patterns and colors to choose from made by other companies. Now if only someone would make one with donuts, cupcakes or cookie patterns. I’d totally buy that. I guess for now I’ll have to settle for polka dots and flowers.
To spiralize my zucchini, I purchased the iperfect kitchen hand-held vegetable spiralizer*. And it works great so far. On my very first attempt, I was able to spiralize my entire zucchini without it breaking. All that was left was a tiny core.
Now that I know it works, I can’t wait to experiment with more pasta sauces and other vegetables. Stay tuned for more recipes!
Special Tools: iPerfect Kitchen Vegetable Spiralizer*
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- 1 (14-oz) can diced or crushed 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)
- 10-12 cherry tomatoes halved
- grated parmesan cheese optional
All images and content are © Kirbie's Cravings.
In a large saucepan or pot, add crushed 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.