Ingredients:

  • 2 medium zucchinis (approx. 1 lb / 450g), spiralized
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp sea salt
  • 1 cup crushed tomatoes
  • 2 cloves garlic, minced
  • 1/4 cup diced yellow onion
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Spiralize the zucchinis, discarding the seeds and the ends. Lay the noodles on a paper towel, sprinkle with salt, and let sit for 5 minutes to draw out excess water, then pat dry.
  2. Heat 1 tbsp olive oil in a small saucepan over medium heat. Sauté diced onion until translucent, then stir in minced garlic for 30 seconds until fragrant.
  3. Pour in crushed tomatoes, oregano, and red pepper flakes. Simmer on low for 5–8 minutes until the sauce thickens.
  4. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add zucchini noodles and toss constantly with tongs for 2–3 minutes until bright green and slightly tender.
  5. Turn off the heat. Immediately pour the warm marinara sauce over the noodles in the skillet and toss gently for 30 seconds to coat before plating.