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.
- 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!
Did you make this recipe? Please give it a star rating below!
Zucchini Noodles with Fresh Tomato Sauce. Quick dinner. Paleo. Vegan. Gluten Free.
- 4 medium zucchini prepared as noodles
- 2 tablespoons extra virgin olive oil
- 1 cup ripe grape or cherry tomatoes
- 1/2 teaspoon kosher salt
- 12 to 15 turns freshly ground pepper
- 2 large cloves garlic crushed
- splash white wine
- handful fresh basil leaves chiffonade cut
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.
Wash tomatoes and remove any stems. Set aside to dry.
Grab a handful of fresh basil leaves, place in a flat pile, roll up and thinly slice.
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.
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.
Toss zucchini "noodles" into frying pan, stir to combine and cook until noodles are heated through, about 3 to 4 minutes.
Remove from heat, adjust salt and pepper if necessary, toss with fresh basil, serve and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Do you rinse the salt off the zucchini?
I do not Ruby – just a little is all you need to get the moisture out!
Hi Tia! Ahhh, memories. There is some really good food right there. So glad you found me 🙂
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!
Tamara Coleman says
Seriously, what a perfect healthy pasta!
Thanks so much Tamara!
This is definitely something I want to try!! Love the idea and I’m trying not to eat too much pasta right now so it sounds perfect.
It is Amanda and so easy!
Melanie @ Just Some Salt and Pepper says
This sounds so deliciously healthy!
Super dish! Zucchini noodles have a lot of flavor, and zucchini is so abundant at the moment, and of great quality. I’d have these both for the Primo and Secondo!