Zucchini Noodles with Crushed Tomato Sauce

This is a new spin on the classic veggie noodles with tomato sauce. Stir fresh spiralized zucchini into this homemade sauce that is a more economical and healthier option than store bought!


    Zucchini Noodles
  • 5 medium zucchini, ends trimmed, cut into halves or thirds
  • 2 tbsp (30 mL) plus 1 tsp (5 mL) olive oil, divided
  • 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)


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

  2. 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. 

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

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

  5. 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.  

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

  7. 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.


  • 4  servings of 1 1/2 cups/375 mL

Nutrients per serving:

Calories 170, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 630 mg, Carbohydrate 18 g, Fiber 6 g, Protein 5 g

Cook's Tips:

Add cooked chicken, shrimp or tofu for an easy weeknight meal.

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