Ingredients:

  • 3 medium zucchini (approx. 1.5 lbs / 680g)
  • 1/2 tsp sea salt
  • 2 tbsp extra virgin olive oil
  • 2 cups crushed tomatoes
  • 3 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1/4 cup shaved Parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • salt and black pepper to taste

Instructions:

  1. Spiralize the zucchini into noodles using a spiralizer or julienne peeler.
  2. Place zoodles in a colander, sprinkle with 1/2 tsp salt, and toss gently. Let them sit for 10 minutes to draw out excess moisture.
  3. Rinse the salt off with cold water and pat the zoodles dry with a clean kitchen towel or paper towels.
  4. Heat 1 tbsp olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
  5. Stir in crushed tomatoes and dried oregano. Simmer for 5-7 minutes until the sauce thickens.
  6. Push the sauce to the perimeter of the pan and add another 1 tbsp of oil to the center. Add the zoodles and sauté for 2-3 minutes over medium-high heat until tender but still firm.
  7. Combine the zoodles with the sauce, toss to coat, and garnish with shaved Parmesan and chopped parsley.