It’s Free For All Friday again and I’m sharing my dinner from last night — zucchini noodles (a.k.a. zoodles) with a chunky tomato sauce. Zucchini has always been one of my favorite parts of summer (especially the $.99/pound sales), but I’m even more into it since getting a spiralizer for my birthday last month. I had been eying the spiralizers for a while, but since it’s not technically a kitchen necessity I held off. Thanks Mom and Dad! I’ve used it a few times so far and have been having a lot of fun making vegetable noodles. These zucchini noodles are healthier than regular pasta, plus they’re fun to make. Last night my husband admitted that spiralizing is his second favorite cooking activity, next to garlic pressing! Lucky for him, he got to do both for this recipe!
For the tomato sauce, you can use any veggies you please. This time I used onions, mushrooms, sweet peppers, and roma tomatoes, but I make variations of the sauce frequently and have tried just every veggie. Sometimes I add chopped spinach, white beans, or an extra can of sauce. It’s very flexible and can be adapted to work with any seasonal produce!
4-5 zucchini, spiralized (or yellow squash)
2 sweet peppers, chopped (I used one green and a few mini peppers)
6 cloves garlic, minced
8 oz baby bella mushrooms, quartered (any kind would work well here)
3 roma tomatoes, chopped
1 8 ounce can no-salt added tomato sauce (if you like a saucier sauce, you might want 2 cans)
freshly ground pepper, to taste
1/2 tsp. chili powder
1 tbsp. Italian seasoning
Cut the ends off your zucchini, making sure to have a straight, flat edge on each end. I also cut a couple vertical slits into each zucchini so I don’t end up with noodles that are four feet long. Spiralize your zucchini and set aside. I prefer to leave my zucchini noodles raw, but some people boil or bake their noodles for a couple minutes before serving.
Chop your vegetables and set aside.
Heat a large frying pan to medium and spray with cooking spray. Add the chopped onions and saute for 1-2 minutes before adding the minced garlic. Saute until the onions are starting to become translucent, about 2 more minutes. Add the spices and chopped sweet peppers. After about 5 minutes, add the quartered mushrooms. When the mushrooms are starting to get soft, add the chopped tomatoes and tomato sauce. Mix thoroughly.
When the sauce is heated through, remove from the heat. Serve the chunky tomato sauce over zucchini noodles. Enjoy!
By the way, Happy Fourth of July!! What are your plans for the holiday? I’m headed to a pool party later today. Last night I bought a few ears of corn (4 for $1, yay!) and whipped up some veggie burgers for the BBQ, so I’m all set! If you need some fun ideas or recipes for your party, check out last week’s Fourth of July Party Roundup!
- 4-5 zucchini, spiralized
- 2 sweet peppers, chopped
- 6 cloves garlic, minced
- 8 oz baby bella mushrooms
- 3 roma tomatoes, chopped
- 1 - 8 ounce can no-salt added tomato sauce
- freshly ground black pepper, to taste
- ½ tsp. chili powder
- 1 tbsp. Italian seasoning
- Cut both ends off the zucchini and create noodles using a spiralizer. Set aside.
- Heat a large skillet to medium and spray with cooking spray.
- Saute chopped onions for 1-2 minutes. Add minced garlic and saute until onions start to become translucent, ~2 minutes.
- Add the spices and chopped peppers. Saute for about 5 minutes.
- Add the quartered mushrooms. When they become soft, add the chopped tomatoes and tomato sauce.
- When the tomato sauce is heated through, remove from heat.
- Serve over zucchini noodles and enjoy!