These zucchini noodles in creamy tomato sauce make an easy 20-minute meatless dinner with zucchini, crushed tomatoes, garlic, onion, thyme, parmesan, and a touch of cream. The zucchini noodles cook briefly in the sauce so they stay tender with a little bite, while red pepper flakes and black pepper add just enough heat. It’s a simple low-carb alternative to pasta when you want a vegetable-packed dinner without giving up a creamy tomato sauce.
Looking for more ideas? Explore our low-carb dinner recipes and vegetarian recipes.
Photo credit: © Eatwell101.com
Ingredients list for the Zucchini Noodles in Creamy Tomato Sauce
- 2 tablespoons olive oil
- 3 zucchini, spiralized or julienned
- Red pepper flakes
- Paprika
- Salt and freshly cracked black pepper
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 2 cups canned crushed tomatoes
- 1/4 cup water
- 1/2 vegetable bouillon cube
- 1/4 teaspoon fresh thyme
- 1/2 cup heavy cream
- Grated parmesan
Photo credit: © Eatwell101.com
Directions
1. Spiralize the zucchini or cut it into thin noodles with a julienne peeler.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until it begins to soften. Stir in the garlic, red pepper flakes, paprika, salt, and pepper and cook briefly until fragrant.
3. Add the crushed tomatoes, water, vegetable bouillon, and thyme. Stir well and bring to a simmer. Cook until the sauce has reduced slightly, then stir in the heavy cream.
4. Add the zucchini noodles and toss gently to coat them in the sauce. Cook just until the zucchini is tender but still has a little bite.
5. Adjust the seasoning and serve immediately with grated parmesan, additional thyme, red pepper flakes, and freshly cracked black pepper.
Photo credit: © Eatwell101.com
Tips for making creamy zucchini noodles
- Don’t overcook the zucchini noodles. Add them near the end and cook just until tender so they don’t release too much water into the sauce.
- If your zucchini are especially large or watery, pat the spiralized noodles dry before adding them to the skillet.
- For a thicker sauce, let the tomato mixture reduce before adding the cream and zucchini noodles.
- Fresh basil can be used instead of thyme for a different herb flavor.
- For extra protein, serve the zucchini noodles with chicken, shrimp, or white beans.
Photo credit: © Eatwell101.com
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Zucchini Noodles in Creamy Tomato Sauce
These zucchini noodles in creamy tomato sauce make an easy 20-minute low-carb dinner with garlic, herbs, parmesan, and a touch of cream.
Ingredients
- 2 tablespoons olive oil
- 3 zucchini, spiralized or julienned
- Red pepper flakes
- Paprika
- Salt and freshly cracked black pepper
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 2 cups canned crushed tomatoes
- 1/4 cup water
- 1/2 vegetable bouillon cube
- 1/4 teaspoon fresh thyme
- 1/2 cup heavy cream
- Grated parmesan
Instructions
- Spiralize the zucchini or cut it into thin noodles with a julienne peeler.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until it begins to soften. Stir in the garlic, red pepper flakes, paprika, salt, and pepper and cook briefly until fragrant.
- Add the crushed tomatoes, water, vegetable bouillon, and thyme. Stir well and bring to a simmer. Cook until the sauce has reduced slightly, then stir in the heavy cream.
- Add the zucchini noodles and toss gently to coat them in the sauce. Cook just until the zucchini is tender but still has a little bite.
- Adjust the seasoning and serve immediately with grated parmesan, additional thyme, red pepper flakes, and freshly cracked black pepper.
Nutrition
Nutrition information for this recipe.
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