ZUCCHINI NOODLES WITH CRUSHED TOMATO SAUCE

By chris5863

Ingredients

• Zucchini Noodles
• 5 medium zucchini, ends trimmed, cut into halves or thirds
• 2 tbsp (30 mL) plus 1 tsp (5 mL) olive oil, divided
• Sauce
• 1 small carrot, peeled
• 6 garlic cloves, pressed
• 1/2 tsp (2 mL) dried basil leaves
• 1/2 tsp (2 mL) dried oregano
• 1/2 tsp (2 mL) dried red pepper flakes (optional)
• 1 can (28 oz/794 g) crushed tomatoes, undrained
• 1/2 tsp (2 mL) salt
• 2 oz (60 g) grated fresh Parmesan cheese (1/2 cup/125 mL grated), plus additional for topping (optional)

Preparation

Step 1

For noodles, spiralize zucchini with the fettucine blade on the Veggie Spiralizer.

Heat 1 tsp (5 mL) of the oil in 12” (30 cm) Executive Nonstick Skillet over medium-high 3-5 minutes or until shimmering. Add zucchini; cook 3 minutes, stirring occasionally.

Turn off heat. Remove zucchini; drain well and press down with paper towels to get rid of any extra moisture; set aside.

For sauce, grate carrot with Microplane® Adjustable Fine Grater.

Heat remaining oil in Skillet. Add garlic, basil, oregano and red pepper flakes: cook 1 minute, stirring constantly. Add carrot, tomatoes with their juices and salt.

Cook over medium heat 12-14 minutes or until sauce is thickened, stirring occasionally.

Add zucchini noodles and Parmesan cheese to Skillet; toss to coat. Bring to a boil over high heat; reduce heat and simmer for 2 minutes. Remove from heat. Top with additional Parmesan cheese, if desired.