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Zucchini “Noodles” with Fresh Tomato Sauce

Zucchini “Noodles” with Fresh Tomato Sauce
Kristie Collado

Zucchini “Noodles” with Fresh Tomato Sauce

This recipe is a healthy-eating staple for anyone with a busy schedule; it can be made from scratch in just 5 minutes. And, because it’s made with fresh, raw produce, it’s a great source of vitamins and antioxidants.

I love the flavor and bite of raw garlic so I used 3 large cloves in my sauce. For a milder garlic flavor, roast the cloves in the oven first. Or, add fewer.

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  • 2 medium zucchini, washed and dried
  • 1 Tablespoon champagne vinegar
  • 1 Tablespoon good quality olive oil
  • 1 quart grape tomatoes, rinsed
  • 2-3 large cloves of garlic (depending on taste), minced
  • Salt, to taste
  • ¼ Teaspoon dried oregano
  • Shaved Pecorino cheese


Using a spiral slicer, cut the zucchini into long, thin noodles. If you don’t have a spiral slicer use a mandolin or vegetable peeler to make long, thin strips of zucchini that you can cut into thin noodle shapes with a knife.

Put the zucchini noodles in a bowl and drizzle them with the vinegar and olive oil, tossing to coat.

Then, put the tomatoes, garlic, salt, and oregano into the bowl of a food processor and pulse a few times until a chunky sauce forms.

Top the zucchini noodles with sauce and shaved Pecorino cheese.