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Zucchini Spaghetti

Zucchini Spaghetti
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Indulge in a delicious and healthy dinner with this Zucchini Spaghetti recipe! Perfect for busy weeknights or family gatherings, this dish transforms fresh zucchini into flavorful “zoodles” that even the pickiest eaters will love. Tossed in a rich tomato sauce made with crushed tomatoes, aromatic herbs, and a splash of apple vinegar, this meal is not only quick to prepare but also packed with nutrients. With just 5 minutes of prep time and 30 minutes of cooking, you can enjoy a wholesome dinner that’s both satisfying and light. Add your favorite protein or extra veggies for a customized touch!

Ingredients

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  • 3 tablespoons olive oil
  • 1 small yellow onion (minced)
  • 1–2 cloves garlic (minced)
  • 1/4 cup + 1 tablespoon apple vinegar or pomegranate juice
  • 28 oz high quality crushed tomatoes
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 3 teaspoons dried oregano leaves
  • 3 teaspoons dried basil leaves
  • 1 tablespoon butter (regular or dairy-free)
  • 1 tablespoon olive oil (for zoodles)
  • 6 cups or more zoodles (zucchini noodles)
  • Pinch of salt

Instructions

  1. Heat olive oil in a skillet over medium heat. Sauté minced onion until translucent, then add garlic and cook until fragrant.
  2. Stir in crushed tomatoes and apple vinegar; season with salt, pepper, oregano, and basil. Simmer for 20 minutes.
  3. In another pan, heat olive oil and sauté zoodles for 3-4 minutes until tender yet crisp.
  4. Combine zoodles with the sauce and stir gently. Add butter if desired for creaminess.

Nutrition

Find it online: https://www.kitchenstorydaily.com/zucchini-spaghetti/