5-ingredient no-cook zoodle marinara
"Zucchini contain a lot of water, which means they easily become mushy as soon as they hit the heat. In this 5-ingredient recipe, which can be completely vegan if you leave out the Parmesan, they stay nice and "al dente" and are eaten raw, which is to say, cold. These zucchini spaghetti, also called "zoodles," are great if you're looking for a quick, easy lunch or dinner. What's special about this recipe? The stove stays off, for sauce and the "noodles"."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
spiralizer, 2 plates, cutting board, knife, blender
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
How-To Videos
How to preserve fresh herbs
How to grate cheese
How to prepare zucchini
Nutrition per serving
Step 1/2
- 2 zucchini
- spiralizer
- 2 plates
- cutting board
- knife
Use a spiralizer to shave zoodles from the zucchini. If you don't have one, you can use a vegetable peeler to shave thin strips of zucchini, which you can slice into thinner strips, if desired. Divide the zoodles between the serving plates. Peel garlic and shallot.
Step 2/2
- 1 clove garlic
- 1 tbsp sugar
- 400 g canned crushed tomatoes
- ½ shallot
- 15 g basil
- salt
- pepper
- olive oil (for serving)
- Parmesan cheese (for serving)
- blender
Add the garlic, sugar, some of the shallot, canned tomatoes, and basil with stems to a blender. Season to taste with salt and pepper. Blend everything into a smooth marinara sauce, seasoning further to taste, if necessary. Pour marinara sauce over the zoodles. Finish with a few fresh basil leaves, drizzle with olive oil and add freshly grated Parmesan cheese, if desired. Enjoy!
Enjoy your meal!
