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Zucchini Noodles
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5 from 1 vote

Zoodles with Tomato and Basil

Quick and simple vegan, plant-based zoodles “pasta” using zucchini and a spiralizer. Great summer dish using fresh tomatoes and basil. Satisfies most diets.
Course Mains
Cuisine Italian
Diet Diabetic (low glycemic), Gluten-free, Low Calorie, Low Fat, Dairy Free, Vegan, Vegetarian
Keyword Easy-to-prepare, Quick, Stove top
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 201kcal
Author Chief Desirist Dr Hanna

Ingredients

  • 1 zucchini
  • 1 TBSP Canola oil
  • 1.5 oz onion
  • Pinch of salt
  • 1 garlic
  • 3 tomatoes
  • 1 cup water
  • 1 cup corn
  • ½ tsp Vegeta
  • ¼ tsp ground black pepper
  • ¼ cup basil

Instructions

  • Heat oil in a large non-stick copper skillet over medium heat. Grate and sauté onions 3 minutes, add salt, pressed garlic, sauté it 60 more sec.
  • Add tomatoes, water, corn, Vegeta, ground pepper, basil. Sauté them for 10 minutes.
  • Spiralize the zucchini according the Spiralizer with Fettuccine or Spaghetti knives.
    Zucchini Noodles
  • Boil pressed zoodles (see note) for 1 minute in boiling water, then cool slightly to prevent them from cooking more by pouring tap water over them in a strainer or colander.
  • Serve sauce over the spiralized zucchini “pasta”. Decorate plates with fresh basil. Top with optional cheeses, if you can eat dairy.

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