Zucchini Noodles Marinara

A healthy, low-carb twist on a classic Italian favorite. Fresh zucchini noodles are topped with a flavorful, homemade marinara sauce, creating a light yet satisfying meal perfect for any time you crave pasta without the carbs.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 2 Servings

Course: Dinner, Main Course

Cuisine: Italian, Low Crab

Calories: 180

Ingredients Method Notes

Ingredients

2 medium zucchinis
1 tablespoon olive oil plus extra for cooking noodles
2 garlic cloves minced
1 can 15 oz crushed tomatoes
1 tablespoon tomato paste
½ teaspoon dried oregano
A handful of fresh basil torn
Salt and pepper to taste
¼ teaspoon red pepper flakes optional
Grated parmesan or nutritional yeast optional

Method

Spiralize the Zucchini: Use a spiralizer, julienne peeler, or mandoline to turn the zucchinis into noodles. Lay them on paper towels and gently press to remove excess moisture.
Sauté the Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant, without browning.
Make the Marinara Sauce: Stir in crushed tomatoes, tomato paste, oregano, red pepper flakes (if using), salt, and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens.
Cook the Zucchini Noodles: In another skillet, drizzle olive oil and cook zucchini noodles over medium-high heat for 2–3 minutes. Stir gently until just tender, keeping them slightly firm.
Combine and Serve: Toss the noodles with the warm marinara sauce. Stir in torn fresh basil. Top with grated parmesan or nutritional yeast if desired. Serve immediately.

Notes

To avoid watery noodles, pressing out moisture is key before cooking. Adjust red pepper flakes to taste for mild or spicy sauce. Use nutritional yeast for a vegan-friendly topping instead of parmesan. For added protein, top with grilled chicken or sautéed mushrooms.