Ingredients for Zucchini Pasta With Fresh Tomato Sauce
- 2 tablespoons olive oil, divided
- 1 (14 1/2 ounce) can halved tomatoes
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 bay leaf
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 medium zucchini, peeled and trimmed
- 2 cloves garlic, minced
- 1 pinch cayenne pepper (optional)
- 1/4 cup freshly grated parmesan cheese
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How to Make Zucchini Pasta With Fresh Tomato Sauce
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
- Add halved tomatoes, thyme, bay leaf, sugar, salt, and pepper. Cook uncovered for 7-10 minutes, or until the excess moisture has evaporated.
- Remove the bay leaf.
- Meanwhile, using a vegetable peeler or mandoline, thinly slice the zucchini lengthwise into 1/8-inch ribbons.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat.
- Add half of the zucchini ribbons and half of the minced garlic to the skillet. Sprinkle with a pinch of cayenne pepper (if using). Cook, stirring almost constantly, for about 3 minutes, or until the zucchini is tender-crisp and lightly golden. Be careful not to break the ribbons.
- Transfer the cooked zucchini to a paper towel-lined baking sheet. Keep warm in a low oven (around 200°F/93°C).
- Repeat steps 6 and 7 with the remaining oil, zucchini, garlic, and cayenne pepper.
- Arrange the zucchini ribbons on a warmed serving platter.
- Pour the tomato sauce over the zucchini.
- Sprinkle generously with Parmesan cheese.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
33g
Fat
8g
Carbs
4g