Enjoy this pasta dish without carb-guilt and you’ll be well on your way to using zoodles in all of your favorite pastas. Discover (and save!) Gluten-Free, Grain-Free, plant-based, Vegan, of your favorite marinara sauce, to taste (depending on how saucy you like your pasta), medium-large zucchini or 3 small zucchini, ends trimmed. Zucchini noodles, or zoodles, have taken the (healthy) food world by storm, and I am all over the trend. CONS: takes up the most space, not cheap ($30-$40 for the 3-blade and $50 for the new 4-blade), endlessly long noodles tangle and are hard to eat (I recommend cutting them shorter with kitchen shears), hardest to clean (I recommend cleaning immediately otherwise it’s hard to remove dried residue). Simmer all that goodness for about 5 minutes, or until the tomatoes begin to soften. Add the marinara, tomatoes, garlic powder, and red pepper flakes to a large sauté pan and heat over medium heat. As you can tell, I like it extra saucy, and I’m convinced that’s the key to creating zoodles (i.e., zucchini noodles) that are truly crave-worthy. Saute for 2 minutes. It’s a very simple one, but it’s meant to be a base recipe that you can use and customize however you might like. Add onions and saute for 5 minutes, stirring occasionally, until the onions are soft and translucent. If you go skimpy on the sauce, you will, in fact, feel like you’re eating a big ol’ bowl of wannabe pasta. I like to up the richness by adding a simple splash of cashew cream, but you can skip that part if you’d like. Well, you are only limited by your creativity! Now that we’ve covered the zoodles – what can you make with them? This post is sponsored by DeLallo, and contains affiliate links. ROASTING – roasting the zucchini noodles at 400 degrees for about 5 minutes, yields tender zoodles that are evenly cooked. Serve immediately. from DeLallo. I whip it up for lunch at least once a week! Somehow I seem to be a few years late to all of the best trends in life. Add garlic and saute for 1 minute, … Here’s Over 25 Recipes & Ideas to Help You Out. Then top everything with some Parmesan cheese…(because I top all things Italian with Parmesan cheese)…. The spiralizer also yields the most authentic looking noodle. About five minutes later, add two spiralized zucchini to the pan and continue to simmer until your zoodles reached desired doneness. If you'd like to make your own, add 1/4 cup raw nuts or seeds (think cashews, almonds, hemp seeds, etc.) Here you can see how the noodles look based on the tool that was used, and what you have leftover after making the zucchini noodles. You can stop right here and keep the marinara straightforward and pure, or you can add a splash of cashew cream (i.e., raw cashews blended with filtered water) to create a slightly creamy sauce. Also, because I don’t use the seedy center of the zucchini, the zoodles don’t water down my sauce. more about me », Zoodles Marinara (Zucchini Noodles with Chunky Tomato Sauce). Choose whichever path you will and then spoon those hot, brothy zoodles into a roomy bowl and top with a few very generous sprinkles of vegan parmesan (see recipe notes for a homemade version). ★☆. Notify me of follow-up comments by email. Hi Pessie, I haven’t tried it, so I can’t say for sure. No carbs…no gluten…just a huge pot of gorgeous green zoodles that were ready to go in about 2 minutes! Add in the spiralized zucchini and toss until it is evenly coated with sauce. I also did not have fresh basil so I improvised by using dried basil with a little avocado oil and about 2 tbsp of dry red wine. You will barely notice if that noodle is changed to a zoodle. This is truly my favorite 15-minute zoodles marinara recipe. You’ll find great Kosher for Passover recipes like beet-crust pizza with arugula walnut pesto and fresh mozzarella, cucumber salad with almond butter dressing, Spanish sweet potato rice with lime marinated chicken and no-bean minestrone with zoodles. Read More…, Plant-passionate recipe creator, vegan cookbook author, psychologist, animal lover, and curiosity chaser. Last updated Aug 22, 2017 | Published on Aug 21, 2017. Whip up the marinara sauce until it’s nice and thick (<– very important, because the zoodles will release some water when they’re added and thin out the sauce)…. I made this recipe tonight and just loved it!! Instead, I only cook my zoodles until tender, and I serve them immeidately (the longer they sit, the more moisture they will emit). Because now I’m the one who’s totally obsessed. Everlane? I actually enjoyed these zoodles marinara plain, but feel free to add in some cooked protein (chicken, shrimp, etc.) Essential oils? I hope this recipe for my favorite 15-minute zoodles marinara finds as welcome a place in your weekly rotation as it has in mine. So today, I thought I’d finally join the rest of the food blogosphere and share my first spiralized recipe with you. PROS: compact, inexpensive ($10), easy to use, easy to clean. Not recommended! What a great article! I make everything from rice and risotto to pizza crusts and sandwich buns – all out of vegetables! (Not to mention the difficulty of getting them out of the pan!). I think I’ll get an oxo julienne peeler, and then I will immediately proceed to cover my zoodles in piles of marinara sauce and cheese. BLANCHING – blanching means to cook vegetables quickly in boiling water and then shock them in an ice bath. ), And get ready, because I’m pretty sure that more spiralized recipes will be coming your way soon. PROS: yields the most authentic noodle, various blades yield different noodle shapes, works with a variety of fruits and vegetables, easy to use. 1 cup prepared marinara sauce Psychologist turned plant-passionate recipe writer + cookbook author. of ground turkey, doubled the recipe, and used one can of diced tomatoes and one can of crushed tomatoes. Please read my disclosure policy. When you use the veggetti or the spiralizer, the seedy center of the zucchini (where most of the water is), get’s incorporated into the noodles. If you’re looking for more recipes using the spiralizer, I’ve got loads of delicious spiralized dishes in this months issue of Joy of Kosher Magazine, so be sure to pick up a copy! Heat oil in a large saute pan over medium-high heat. Just thought you’d like to know that this recipe is my new favorite dinner! The day before I made small meatballs out of fresh lamb and bison and added them into this dish. Easy and well worth another round on our table! I've made it countless times (often multiple times each week) over the last three years, and it's my go-to recipes when I'm craving something comforting yet veggie-packed. This was delicious! You know, amazingness like Friday Night Lights? Lets get into it! Turning the zucchini is a bit difficult and the results can be a bit scraggly. Thank you for sharing! My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Now, a few years late to the party, I finally get why everyone’s obsessed. My (old) corn eating (only) husband even had seconds!!! 2 tsp olive oil your own Pins on Pinterest I’ve made it countless times (often multiple times each week) over the last three years, and it’s my go-to when I’m craving something comforting yet veggie-packed.