Name: Zucchini Noodles With Garlic-Roasted Tomato Sauce
Yield: 4
Ingredients: zucchini (2); yellow squash (2); shallots, sliced (2); garlic, minced (2 cloves); cherry tomatoes, halved (10); salt (1/8 tsp (0.6 mL)); pepper (1/8 tsp (0.6 mL)); fresh basil, thinly sliced (1/2 bunch); green onions, thinly sliced (2)

These zucchini and squash noodles are packed with flavor and are a delicious gluten-free alternative to pasta!

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1 About Recipe
2 Ingredients
3 Directions
4 Nutrition Facts

About the Recipe

177 Calories · 3.11 g Protein · 3.85 g Fiber
Dinner
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

zucchini (2)

yellow squash (2)

shallots, sliced (2)

garlic, minced (2 cloves)

cherry tomatoes, halved (10)

salt (1/8 tsp (0.6 mL))

pepper (1/8 tsp (0.6 mL))

fresh basil, thinly sliced (1/2 bunch)

green onions, thinly sliced (2)

Directions

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.
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.
Stir with a wooden spoon for 2 minutes. Add cherry tomatoes. Cook for 5 minutes on low while stirring occasionally
Finish with salt and pepper and serve hot in a bowl with fresh basil and scallions.