Zoodles Marinara

1

ABOUT THE RECIPE:

This Zoodles Marinara dish can easily take the place of classic spaghetti marinara. Perfect to serve for a weeknight family meal!

MAKES 4 SERVINGS

2

INGREDIENTS:

  • 1 large sweet onion, sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon tamari
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon Italian seasoning blend
  • ¾ teaspoon garlic powder
  •  teaspoon crushed red pepper
  • 1 can (24 to 28 ounces) crushed tomatoes
  • 1 teaspoon maple syrup or brown sugar (optional)
  • 9 to 10 cups zucchini “zoodles” (see note)
  • 3 tablespoons chopped fresh basil or 1 teaspoon dried basil
  • 4 fresh basil springs, for garnish (optional)
3

INSTRUCTIONS:

Put the onion, olive oil and tamari in a large skillet. Cover and cook for 5 minutes over medium heat, stirring occasionally. Add the mushrooms, Italian seasoning, garlic powder and crushed red pepper. Cover and cook for 5 minutes or until the mushrooms are starting to become golden around the edges. Add the tomatoes and maple syrup.

Decrease the heat to medium-low, cover and cook for 40 to 45 minutes, or until the sauce is thickened, stirring occasionally. (For a thicker consistency, cook the sauce for 60 to 70 minutes.)

4

Add the “zoodles” directly to the sauce, and using tongs, gently incorporate the “zoodles” into the sauce. Cover and cook for 4 to 6 minutes, or until the “zoodles” are cooked but still al dente. Add the chopped basil and cook for 30 seconds. Divide onto four dinner plates. Decorate each with a sprig of basil and serve.

5
  • Chef’s note: To make zucchini “noodles” (zoodles) start with 3 to 4 medium to large zucchini. Using a vegetable peeler spiralizer (or regular spiralizer), shave the zucchini into long spaghetti-like strands or “zoodles.”
  • Chef's note: If you would like to add more protein to this dish, simply add 1 cup of cooked white beans during the last 25 to 30 minutes of cooking the sauce.

Ingredients

Directions

1

ABOUT THE RECIPE:

This Zoodles Marinara dish can easily take the place of classic spaghetti marinara. Perfect to serve for a weeknight family meal!

MAKES 4 SERVINGS

2

INGREDIENTS:

  • 1 large sweet onion, sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon tamari
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon Italian seasoning blend
  • ¾ teaspoon garlic powder
  •  teaspoon crushed red pepper
  • 1 can (24 to 28 ounces) crushed tomatoes
  • 1 teaspoon maple syrup or brown sugar (optional)
  • 9 to 10 cups zucchini “zoodles” (see note)
  • 3 tablespoons chopped fresh basil or 1 teaspoon dried basil
  • 4 fresh basil springs, for garnish (optional)
3

INSTRUCTIONS:

Put the onion, olive oil and tamari in a large skillet. Cover and cook for 5 minutes over medium heat, stirring occasionally. Add the mushrooms, Italian seasoning, garlic powder and crushed red pepper. Cover and cook for 5 minutes or until the mushrooms are starting to become golden around the edges. Add the tomatoes and maple syrup.

Decrease the heat to medium-low, cover and cook for 40 to 45 minutes, or until the sauce is thickened, stirring occasionally. (For a thicker consistency, cook the sauce for 60 to 70 minutes.)

4

Add the “zoodles” directly to the sauce, and using tongs, gently incorporate the “zoodles” into the sauce. Cover and cook for 4 to 6 minutes, or until the “zoodles” are cooked but still al dente. Add the chopped basil and cook for 30 seconds. Divide onto four dinner plates. Decorate each with a sprig of basil and serve.

5
  • Chef’s note: To make zucchini “noodles” (zoodles) start with 3 to 4 medium to large zucchini. Using a vegetable peeler spiralizer (or regular spiralizer), shave the zucchini into long spaghetti-like strands or “zoodles.”
  • Chef's note: If you would like to add more protein to this dish, simply add 1 cup of cooked white beans during the last 25 to 30 minutes of cooking the sauce.

Notes

Zoodles Marinara
(Visited 171 times, 1 visits today)