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–+ servings

Zucchini Zoodles With Tomato, Basil & Oregano

Print Recipe
Course Dinner
Keyword zucchini, tomatoes, parmesan, native american, cherry tomatoes, zoodle
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 102

Ingredients

  • 6 medium zucchini (spiralized into zoodles)
  • 2 Tbsp. olive oil
  • 4 cloves garlic (minced)
  • 4 cups cherry tomatoes (halved or 3 large ripe tomatoes,diced)
  • 1½ tsp. dried oregano
  • 1 cup fresh basil leaves (roughly chopped or torn)
  • Salt and pepper to taste
  • grated parmesan (optional)

Instructions

  • Prepare the zoodles. Spiralize zucchini and set aside. Lightly dab with a paper towel to reduce moisture.
  • Cook the sauce. In a large skillet over medium heat, heat olive oil. Add garlic and sauté for 30 seconds until fragrant. Add tomatoes and oregano. Cook for 5-7 minutes until tomatoes break down slightly and become saucy.
  • Stir in the fresh basil and season with salt and pepper. Cook for 1 more minute.
  • Add zoodles to the skillet and toss gently for 2-3 minutes until just warmed through but still firm (don’t overcook or they’ll get soggy).
  • Divide the meal into 6 bowls. Top with extra basil and optional cheese.

Nutrition

Calories: 102kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 28mg | Potassium: 764mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1110IU | Vitamin C: 59mg | Calcium: 73mg | Iron: 2mg