Keto Zucchini Noodles With Tomato-Basil Sauce Recipe

One-pot meals are efficient at it's best, and zoodles always make them stellar. Even little kids will like to eat something that is reminiscent of spaghetti; the big ones somehow find ways to enjoy it too.

So, get on with the spiralizer movement and use it regularly for all sorts of vegetable Paleo noodles. It is truly the best Keto pasta you can get anywhere!

Zucchini is such a lovely vegetable, though technically it is a fruit as it comes from a flower, which is edible by the way - if you have them in the season, just toss them right in at the end of cooking.

Mostly you will find them with green skins, but if you can find yellow-skinned zucchini choose it, or mix the two together to add a sunny flair to your dish. Tomatoes are called for in this dish too and use whatever you can find, again, you can mix it up with heirloom varieties for visual interest.

This meal is brilliantly satisfying on its own, but if you would like to add some more greens to fill your plate, then oven-roasted broccoli is highly recommended to accompany this dish.

If you are really watching your carb intake, then baked portobello mushrooms are the winning choice at just 2 grams per portion and you can complete the recipe from start to finish while you are cooking your zucchini noodles.

Keto Zucchini Noodles with Tomato-Basil Sauce Recipe

Serves: 4 Prep: 25 min Cook: 25 min

Ingredients

• 2 to 3 large zucchinis, spiralized
• 6 tomatoes, diced
• 1 cup tomato sauce
• ½ onion, diced
• 4 garlic cloves, minced
• 2 tbsp. tomato paste
• ½ cup fresh basil, chopped
• 2 tbsp. olive oil
• ⅛ tsp. red pepper flakes
• Parmesan cheese, shredded
• Sea salt and freshly ground black pepper

Preparation

1. Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
2. Add onions and garlic; cook for 3 to 5 minutes or until fragrant and soft.
3. Add in the tomatoes, tomato sauce, tomato paste, basil, salt, and pepper; stir to combine.
4. Simmer the sauce for 12 to 15 minutes and adjust the seasoning as needed.
5. Add the zucchini noodles to the tomato sauce and toss until well-coated.
6. Cook for 4 to 5 minutes or until the zoodles are soft.
7. Serve the noodles with fresh basil and shredded parmesan on top.

Keto Zucchini Noodles with Tomato-Basil Sauce Recipe

For a quick lunch at home that reminds you of childhood days, try keto zucchini noodles with a tomato-basil sauce to feed the grown-up you.

5 from 1 vote

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Prep Time 25 mins

Cook Time 25 mins

Total Time 50 mins

Course Main Course

Cuisine American

Servings 4 people

Calories 114 kcal

Ingredients

  

1x2x3x

• 2 to 3 large zucchinis spiralized
• 6 tomatoes diced
• 1 cup tomato sauce
• ½ onion diced
• 4 garlic cloves minced
• 2 tbsp. tomato paste
• ½ cup fresh basil chopped
• 2 tbsp. olive oil
• ⅛ tsp. red pepper flakes
• Parmesan cheese shredded
• Sea salt and freshly ground black pepper

Instructions

 

• Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
  2 tbsp. olive oil
• Add onions and garlic; cook for 3 to 5 minutes or until fragrant and soft.
  ½ onion, 4 garlic cloves
• Add in the tomatoes, tomato sauce, tomato paste, basil, salt, and pepper; stir to combine.
  6 tomatoes, 1 cup tomato sauce, 2 tbsp. tomato paste, ½ cup fresh basil, Sea salt and freshly ground black pepper, ⅛ tsp. red pepper flakes
• Simmer the sauce for 12 to 15 minutes and adjust the seasoning as needed.
• Add the zucchini noodles to the tomato sauce and toss until well-coated.
  2 to 3 large zucchinis
• Cook for 4 to 5 minutes or until the zoodles are soft.
• Serve the noodles with fresh basil and shredded parmesan on top.
  Parmesan cheese

Nutrition

Calories: 114kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 362mgPotassium: 561mgFiber: 3gSugar: 6gVitamin A: 782IUVitamin C: 26mgCalcium: 42mgIron: 1mg

Keyword basil, keto, noodles, tomato, zucchini

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