⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

🍽 Ingredients

• 2 medium Zucchini
• 1 (14.5 ounce) can Crushed tomatoes (canned)
• 2 cloves Garlic
• 1 tablespoon Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 teaspoon Dried oregano
• 1/2 teaspoon Sugar

📖 Instructions

1. First, let's prep our zucchini. Wash them well, then use a vegetable peeler or spiralizer to create your noodles. If you're using a peeler, you might find it easier to cut the zucchini in half lengthwise first. Aim for ribbons that are about 1/8 inch thick; you want them to be tender-crisp, not mushy.
2. Next, grab a large skillet, and set it over medium heat. Add a drizzle of olive oil—about a tablespoon should do it. Once the oil is shimmering, toss in a couple cloves of minced garlic. Sauté until fragrant, about 30 seconds—don't let it brown, or it'll get bitter!
3. Now, for the star of the show: the tomatoes! Add your canned crushed tomatoes to the skillet. Stir in a pinch of salt, some black pepper (to taste!), a teaspoon of dried oregano, and half a teaspoon of sugar (trust me on this one, it balances the acidity). Bring everything to a gentle simmer and let it bubble away for about 10-15 minutes, stirring occasionally. This allows the flavors to meld beautifully.
4. While the sauce simmers, it's time to cook those zucchini noodles! Add them to the skillet with the tomato sauce. Toss gently to coat everything. Sauté for about 2-5 minutes, or until the zucchini is tender-crisp. Don't overcook them—you still want some texture!
5. Finally, taste and adjust the seasoning as needed. I like to add a pinch more salt or pepper, depending on my mood. If you're feeling fancy, a little fresh basil would be an awesome addition. And voila! Your delicious zucchini noodle dish is ready. Serve it immediately, and prepare for yummy!
6. One last tip. If you find your sauce is a little too thick, add a splash of water or vegetable broth to thin it out to your desired consistency. The perfect consistency should be somewhere between a sauce and a light soup, almost brothy. If the consistency is too watery, you can let it simmer for a bit longer to reduce the liquid. Taste test often to ensure the perfect balance! And make sure the zucchini doesn't overcook—remember, tender-crisp is the goal!

📝 Notes

• Feel free to add other vegetables, such as bell peppers or mushrooms.
• For a richer sauce, stir in a dollop of cream cheese or ricotta at the end.
• If you don't have a spiralizer, you can use a vegetable peeler to create thin ribbons of zucchini.
• If you don’t have dried oregano, fresh basil is a fantastic substitute