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Zucchini Noodles With Garlic-Roasted Tomato Sauce
4 servings
These zucchini and squash noodles are packed with flavor and are a delicious gluten-free alternative to pasta!
About the Recipe
63 Calories · 3 g Protein · 4 g FiberDinner
Gluten-free · Nut-free
This recipe was developed as part of the Physicians Committee's Universal Meals program, which follows a simple set of guidelines that meet a wide range of dietary needs! Universal Meals are free of animal-derived ingredients, gluten-containing grains, and common allergens.
Ingredients
Makes 4 Servings
- 2 zucchini
- 2 yellow squash
- 2 shallots, sliced
- 2 cloves garlic, minced
- 10 cherry tomatoes, halved
- 1/8 tsp (0.6 mL) salt
- 1/8 tsp (0.6 mL) pepper
- 1/2 bunch fresh basil, thinly sliced
- 2 green onions, thinly sliced
Directions
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First, wash and dry the squash and zucchini. Then, cut off the stems and cut the squash and zucchini in half. Use a vegetable spiralizer to turn the squash and zucchini into spaghetti-shaped noodles.
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Add 1/4 c (59 mL) of water to a 24-inch (61-cm) skillet and heat until simmering. If you prefer, omit the water by using a nonstick pan. Turn heat down to medium and add shallots, garlic, and zucchini and squash noodles.
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Stir with a wooden spoon for 2 minutes. Add cherry tomatoes. Cook for 5 minutes on low while stirring occasionally
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Finish with salt and pepper and serve hot in a bowl with fresh basil and scallions.
Nutrition Facts
Per Serving:
Calories: 63
Fat: 1 g
Saturated Fat: 0 g
Calories From Fat: 12%
Cholesterol: 0 mg
Protein: 3 g
Carbohydrate: 13 g
Sugar: 8 g
Fiber: 4 g
Sodium: 83 mg
Calcium: 76 mg
Iron: 1.3 mg
Vitamin C: 30 mg
Beta-Carotene: 1046 mcg
Vitamin E: 0.6 mg
