Ingredients
Scale
- 2 large zucchinis (spiralized)
- 3-4 ripe tomatoes (chopped)
- 2 cloves garlic (minced)
- 1 small onion (diced)
- Olive oil
- Fresh basil leaves
- Salt and pepper to taste
- Red pepper flakes (optional)
- Grated Parmesan cheese (for serving)
Instructions
- Using a Fullstar Ultimate Veggie Prep Master, spiralize the zucchinis to create a light, pasta-like texture. Set aside.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté until fragrant and translucent, about 2-3 minutes.
- Add chopped ripe tomatoes to the skillet. Cook for about 5 minutes until they release their juices and become slightly soft. Season with salt, pepper, and red pepper flakes if desired.
- Add the spiralized zucchini to the skillet. Toss gently and cook for 2-3 minutes until tender but not mushy. Finish by chopping fresh basil leaves and stirring into the mixture.
- Transfer the zucchini and tomato mixture to serving bowls. Top with grated Parmesan cheese and extra basil. Serve immediately with crusty bread or a side salad for a complete meal.
Notes
- Use canned tomatoes as a time-saving alternative—opt for low-sodium varieties for a healthier option.
- Vegan? Skip the Parmesan or substitute with a vegan cheese alternative.
- Make it gluten-free by ensuring all ingredients are gluten-free.
- This dish is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 150 kcal Kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg