Follow these steps for perfect results
Zucchini
Cut Into Thin Noodles
Extra Virgin Olive Oil
Onion
Chopped
Garlic
Minced
Crushed Tomatoes
Oregano
Red Pepper Flakes
Basil
Chopped
Parmesan Cheese
Grated
Salt
to taste
Pepper
to taste
Prepare zucchini noodles and place in a colander.
Sprinkle zucchini noodles with salt and allow to drain for 15 minutes to remove excess moisture.
Toss and squeeze out any extra moisture from the zucchini.
Heat olive oil in a large saucepan over medium heat.
Add chopped onion and cook until tender, about 2-3 minutes.
Add minced garlic and cook for an additional minute until fragrant.
Pour in crushed tomatoes, oregano, and red pepper flakes.
Bring the sauce to a light simmer and cook for 10 minutes.
Add the zucchini noodles to the sauce and cook until tender, about 2-3 minutes.
Stir in chopped basil and Parmesan cheese (if using).
Season with salt and pepper to taste.
Serve immediately.
Expert advice for the best results
Don't overcook the zucchini noodles, as they can become mushy.
For a richer flavor, add a splash of balsamic vinegar to the sauce.
Add other vegetables like bell peppers or mushrooms to the sauce.
Everything you need to know before you start
15 minutes
The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Serve in a shallow bowl, topped with fresh basil and Parmesan cheese.
Serve with a side of garlic bread.
Pair with a simple salad.
Such as Pinot Grigio or Sauvignon Blanc
Discover the story behind this recipe
Commonly enjoyed in regions with abundant zucchini harvests.
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