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Zucchini PomodoroZucchini Pomodoro

Pasta:
2 Large Zucchini, Spiralized into Noodles (Can also purchase premade zucchini noodles)
1/4 tsp Salt
1/4 tsp Fresh Ground Black Pepper
1/4 tsp Granulated Garlic
1/4 tsp Oregano
1 TBS Olive Oil

  1. Toss together in a baking dish and bake at 350 for about 5-8 minutes. Be careful not to overcook as noodles will get soggy.

Sauce:
2 TBS
16 oz Whole Plumb Tomatoes
1 Clove Fresh Garlic, Minced
1 tsp Basil, Roughly Chopped
¾ tsp Sea Salt
1/4 tsp Black Pepper

  1. Place tomatoes in a bowl and crush by hand until most of the tomatoes are crushed but there are still some chunks.
  2. Heat olive oil on low heat and add garlic. Heat on very low heat for about 5 minutes being careful not to brown or burn garlic.
  3. Add tomatoes to olive oil and stir well.
  4. Heat through and let simmer for about 8 minutes.
  5. Add salt, pepper and basil.
  6. Continue cooking for one or two more minutes.
  7. Remove from heat and store in refrigerator until ready to use. (Can make up to 5 days in advance)

Prep Time: Approx. 15 Minutes
Cook Time: Approx. 15-20 Minutes
Yield: About 3-4 Servings

-- CLICK HERE TO DOWNLOAD PRINT FRIENDLY PDF --

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