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Marinara-and-Zucchini-Noodles-Recipe

Zucchini Noodles with Homemade Marinara Sauce

Learn how to make delicious zucchini noodles with homemade marinara sauce
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Sauces
Cuisine Italian
Servings 7 servings
Calories 82 kcal

Equipment

Ingredients
  

  • 2 tbsp olive oil extra virgin
  • 3 garlic cloves
  • 1/2 onion white, chopped into 4 pieces
  • 12 fresh basil leaves
  • 1 tsp italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • 1 bay leaf
  • 7 zucchini small to medium
  • 1 tsp olive oil extra virgin

Instructions
 

  • MARINARA SAUCE: In a large pot, drizzle about 2 tbsp Olive oil, add 3 cloves garlic, 28 oz roma tomatoes (which is 8-10 tomatoes) and 1/2 white onion chopped into 4 pieces. Turn the burner onto medium, cover and allow to cook for about 10 minutes, stirring often, until all ingredients are cooked through. Then turn burner off. Add 4 tbsp fresh basil (about 12 leaves), 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp sea salt, and 1 tsp ground pepper. If you have a non-stick pot like I do, you will want to use your pan guard on the blender arm, to protect your cookware from scratches. Attach pan guard to blender arm, then use hand blender to puree the ingredients in the pot. Watch the video for specific instructions on how to use.
    Now we add 1 bay leaf, stir it in, turn the burner back on to medium low, cover, and allow to simmer for 15 minutes. Add any additional salt or pepper to taste.
  • ZUCCHINI NOODLES: In a pan, drizzle some extra virgin olive oil. Add in your zucchini.
  • Turn the burner on to medium heat. Cover and allow to cook for about 3-5 minutes. Try to make them not too soft. Think of it just like pasta, you want them al dente. 
  • Add 1 serving of marinara sauce. Mix thoroughly, then cover for a minute or two. Now plate and enjoy. Feel free to add a little shredded parmesan cheese on top, as I have done.

Notes

MARINARA SAUCE: Store in an airtight container, refrigerated and it should last up to 5 days. I recommend a 28-32 oz mason jar. The full contents will be 28-32 oz so that should be perfect.
To freeze, I recommend storing in freezer safe ziplock storage bags. Freeze them laying flat in the freezer on a baking sheet, then when frozen, they will stack perfectly. I recommend using a few quart sized ziplock bags, as this allows for making smaller quantities at a time. When ready to eat, move the freezer bag into a dish and put in the refrigerator to thaw. Then re-heat in a saucepan on the stovetop. 
ZUCCHINI AND MARINARA SAUCE: This should keep well in the refrigerator for up to 3 days. If freezing, please cook the noodles and prepare the meal first before freezing. Then store in the freezer in an airtight container. 

Nutrition

Serving: 1servingCalories: 82kcalCarbohydrates: 8gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 349mgPotassium: 542mgFiber: 2gSugar: 5gVitamin A: 436IUVitamin C: 36mgCalcium: 44mgIron: 1mg
Keyword garlic, homemade marinara, homemade pasta sauce, immersion blender marinara sauce, italian cooking, italian seasoning, kitchenaid hand blender, kitchenaid immersion blender, marinara, marinara sauce, onion, pasta sauce, roma tomatoes, whole food paste sauce