Zucchini Noodles with Fresh Tomato Sauce

Total Shares 492

A quick, easy, Vegan and Paleo “pasta” dish screaming summer! I like to serve these Zucchini Noodles with Fresh Tomato Sauce as an appetizer, or as the “Primo” for a traditional Italian multi-course meal.

If you’re planning a traditional Italian meal my Herb Marinated Grilled Pork Chops would make an ideal “Secondo”!

This is a simple and flavorful dish that I have been making for years. I used to make it with fresh, handmade pasta from Severino Pasta when we lived nearby them in Collingswood, NJ.

Now, I substitute the pasta for homemade zucchini noodles, keeping it light, low-carb, Paleo and Weight Watchers friendly.

The key to this dish is using the freshest basil and ripest grape or cherry tomatoes you can get your hands on. This is truly seasonal food because those two ingredients are at their peak in the Summer.

Zucchini Noodles with Fresh Tomato Sauce from www.everydaymaven.comNOTES:

  • If you are serious about making zucchini “noodles” (or noodles out of almost any vegetable), I highly recommend you invest in a Spiralizer. I do have this tutorial for making zucchini noodles using a mandolin, but the spiralizer is a game-changer when it comes to the “noodle” texture!
  • These images were photographed by Pamela Bolig from Bolig Photography. I whipped this up for her at her house, she took some amazing (right?) photos and then her and her hubby had it as part of their dinner!

5.0 from 1 reviews
Zucchini Noodles with Fresh Tomato Sauce
5 Points Plus Per Serving -- Serves 2
Serves: 2
  • 4 medium zucchini, prepared as "noodles"
  • 2 Tablespoons extra virgin olive oil
  • 1 cup ripe grape or cherry tomatoes
  • ½ teaspoon kosher salt
  • 12 to 15 turns freshly ground pepper
  • 2 large cloves garlic, crushed
  • splash white wine
  • handful fresh basil leaves, chiffonade cut
  1. Wash zucchini, peel off skin and use a mandoline or spiralizer to create "noodles". (Click here for a tutorial if you are not familiar.) Place "noodles" in a mesh strainer and generously salt. Allow to sit for at least 30 minutes, discard liquid and gently squeeze out any remaining liquid from the noodles.
  2. Wash tomatoes and remove any stems. Set aside to dry.
  3. Grab a handful of fresh basil leaves, place in a flat pile, roll up and thinly slice.
  1. Place a large frying pan over medium high heat. Once very hot, add olive oil and then tomatoes. Cook tomatoes, stirring occasionally for 5 to 7 minutes until they are blistered and starting to burst.
  2. Sprinkle kosher salt and pepper over tomatoes, add in crushed garlic and a splash of white wine. Continue cooking, stirring constantly, for 1 minute until garlic is fragrant. Use the back of a wooden spoon to crush the tomatoes and release their juices.
  3. Toss zucchini "noodles" into frying pan, stir to combine and cook until noodles are heated through, about 3 to 4 minutes.
  4. Remove from heat, adjust salt and pepper if necessary, toss with fresh basil, serve and Enjoy!

Zucchini Noodles with Fresh Tomato Sauce from www.everydaymaven.com

Total Shares 492

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.


  1. Chris says

    Love my spiralizer! Works great, bought it at Williams Sonoma. I did it with an apple too – made Apple cinnamon spaghetti (used butter and dark brown sugar) and put over pancakes. It was delish!

    • EverydayMaven says

      Imagine Christiane!?! I just corrected it. The recipe should have read, “2 cloves…” Thanks for catching it and letting me know :)

  2. says

    Ah, the Primo and Secondo reminds me of my old neighbors. They were Italian, living in the US for a few years, and the first time we were invited for dinner we chatted and ate antipasti, then moved to the table and sat down to heaping bowls of gnocchi. It was amazing! “Would you like some more?” “Yes, please!” . . .

    And then, they brought out a roast chicken. Oh! I was already so full, but mom didn’t raise us to be impolite.

    I knew better than to make that Primo error and paced myself the next time we were over for dinner.

    Thanks for the memory. This “pasta” dish looks just delicious–nice plating and nice photography!
    kirsten@FarmFreshFeasts recently posted..A Pair of Peach PizzasMy Profile

    • EverydayMaven says

      Thanks Kellie! You can also make the noodles with a mandoline if you have one :) The wine is a necessity 😉

  3. says

    You read my mind, Alyssa! I was just thinking about a zucchini and tomato combination for dinner tonight since both are so readily available. This is a beautiful dish and sounds so tasty! I have yet to make zucchini noodles and can’t wait to try. Now to find my mandoline… Have a wonderful weekend!
    Hannah recently posted..Blueberry Coconut FoolMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge

Notify me of followup comments via e-mail. You can also subscribe without commenting.