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!
About the Recipe177 Calories · 3.11 g Protein · 3.85 g Fiber
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.
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
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.