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Zucchini Noodles with Tomato Sauce & Edible Flowers

Zucchini Noodles with Tomato Sauce & Edible Flowers

Oodles of zucchini noodles! The only reason I'm not calling them zoodles is because I promised my husband I wouldn't (but, please just know in my heart I call them zoodles). 

Zucchini Noodles (Zoodles) with Roasted Tomato Sauce & Edible Flowers. Vegan. Vegetarian. Healthy & Quick Recipe.

I was on a mission with these spiralized zucchini noodles - I really wanted them to taste fresh and light but have enough sauce that it was a hearty meal. I also wanted to change my husband's feeling about zucchini noodles. Up to this point, he's not been a fan. I think they're great - one because spiralizers are crazy fun to use (if you don't have one - check out the one in my shop) and two because they're a simple and delicious way to eat zucchini. 

I was so excited when he wanted seconds (whoops - there weren't any!) and when he said they really surprised him with how good they were. I attribute the success of this recipe to a couple things - good olive oil, sea salt, and a robust tomato sauce. Marinating the zucchini in olive oil and salt does release a lot of water, but it makes up for it by making the noodles so tender and flavorful. 

Zucchini Noodles (Zoodles) with Roasted Tomato Sauce & Edible Flowers. Vegan. Vegetarian. Healthy & Quick Recipe.

I also knew that several beautiful cherry tomatoes and some nasturtiums wouldn't hurt this bowl either. Our eyes need to eat as well, so if you make this recipe, go a little wild with toppings. I went with edible flowers, a mix of cherry tomatoes, and micro greens; but pine nuts, basil, and cilantro would also be fab on top. 


Zucchini Noodles with Tomato Sauce & Edible Flowers

Makes 2 Servings | Prep Time: 8 minutes | Total Time: 20 minutes

Ingredients

3 medium zucchini, spiralized

1 medium yellow squash, spiralized

2 tablespoons olive oil, divided

1 teaspoon sea salt

3 cloves garlic, minced

1 yellow onion, diced

1 can (14.5 ounces) whole, peeled tomatoes 

1 teaspoon dried basil

1 teaspoon dried oregano 

3 cups cherry tomatoes, halved

optional - edible flowers, micro greens
 

Instructions

Coat spiralized zucchini and squash in 1 tablespoon of olive oil and salt. Toss to combine and let marinate. 

Heat a small stockpot over medium heat. Add 1 tablespoon olive oil and let warm. 

Add garlic. Let sauté for 30 seconds. Add onions and let sauté for 2 to 3 minutes or until the onions are translucent. 

Add the tomatoes, basil, and oregano. Stir to combine and let simmer for 10 minutes. 

Remove the sauce from the heat, add the zucchini noodles, toss to combine and then split between two bowls. 

Garnish with cherry tomatoes and other optional toppings. 


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Zucchini Noodles (Zoodles) with Roasted Tomato Sauce & Edible Flowers. Vegan. Vegetarian. Gluten Free. Healthy & Quick Recipe.
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