How to make Zucchini Pasta (Zoodles) with Fresh Tomato Sauce

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is lower in calories and provides a cheesy flavor.

Welcome viewers and introduce the recipe for zucchini pasta with fresh tomato sauce.

Mention that this dish is great for vegetarians and can be made vegan with vegan cheese.

State the ingredients needed: zucchini, garlic, extra virgin olive oil, fresh tomatoes, and cheese.

Use one large zucchini for about one and a half servings, or one small zucchini per person.

Heat 1.5 tablespoons of extra virgin olive oil in a skillet over low medium heat.

Chop 2 cloves of garlic finely to infuse more flavor into the oil.

Add the chopped garlic to the heated olive oil and sauté until fragrant, being careful not to burn it.

Roughly chop 3-4 slicing tomatoes and add them to the skillet, stirring to combine with the garlic.

Let the tomato mixture cook down, stirring occasionally, until it softens.

Mention that Roma tomatoes are preferable for a meatier sauce, but any juicy tomato will work.

While the sauce cooks, prepare the zucchini by rinsing the cutting board and using a spiralizer.

Cut the ends off the zucchini and cut it in half to make spiralizing easier.

Use the spiralizer to create zucchini noodles, turning the handle to spiralize the zucchini.

If the strands are too long, stop and cut them to a manageable length as needed.

Show the finished zucchini noodles and mention not to waste any zucchini pieces.

Cooking Techniques

Equipment Needed

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