Zucchini Noodles With Garlic-Roasted Tomato Sauce
These zucchini and squash noodles are packed with flavor and are a delicious gluten-free alternative to pasta!
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.
Makes 4 Servings
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.
Peel and cut shallots into thin rounds.
Add olive oil (if using) to a 24-inch skillet and heat until smoky. If you prefer, omit the oil by replacing it with water or 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 while stirring.
Finish with seasoning and fresh basil and serve hot in a bowl with fresh basil and scallions.
Fat: 14.39 g
Saturated Fat: 2.04 g
Calories From Fat: 71.44%
Cholesterol: 0 mg
Protein: 3.11 g
Carbohydrate: 12.22 g
Sugar: 6.64 g
Fiber: 3.85 g
Sodium: 9 mg
Calcium: 79 mg
Iron: 1.39 mg
Vitamin C: 26.33 mg
Beta-Carotene: 916 mcg
Vitamin E: 2.45 mg