(This post is sponsored by DeLallo.)
Somehow I seem to be a few years late to all of the best trends in life.
You know, amazingness like Friday Night Lights? Essential oils? My FitBit? Alabama Shakes? Shishito peppers? Anything by Gillian Flynn? Everlane? The Good Wife? Slow-cooked caramelized onions? Snapchat?
Oh yeah, pretty sure I’ve arrived at least three or so years “fashionably” late to the party with all of these. The same certainly goes for the vegetable phenomenon as of late that is “spiralizing”. I’ve been watching cooks and bloggers I know rave about turning so many favorite veggies into gorgeous little spirals for years. But somehow I just hadn’t gotten around to ordering a spiralizer for myself until my friend Ali, from Inspiralized, finally offered to send me one of hers.
Now, a few years late to the party, I finally get why everyone’s obsessed.
Because now I’m the one who’s totally obsessed.
Deliciously, beautifully, healthfully, can’t-stop-won’t-stop-spiralizing-everything-in-sight obsessed.
So today, I thought I’d finally join the rest of the food blogosphere and share my first spiralized recipe with you. It’s a very simple one, but it’s meant to be a base recipe that you can use and customize however you might like. Let’s get to spiralizing!
The possibilities for spiralizing seem endless. But as a newbie, I decided to begin with the veggie that I had already tried (and loved) spiralized, that also happens to be bountifully in season — zucchini!
No carbs…no gluten…just a huge pot of gorgeous green zoodles that were ready to go in about 2 minutes!
And to accompany these zoodles, I made a big steaming pan of marinara sauce, featuring some of my favorite tomatoes (and tomato paste in the tube — best invention ever!) from DeLallo. Since the ingredients are so simple, I really recommend investing in some good-quality ones, and fresh basil and garlic are a must.
Whip up the marinara sauce until it’s nice and thick (<– very important, because the zoodles will release some water when they’re added and thin out the sauce)…
…then add in your zoodles and give them a good toss until everything’s well-coated and let them cook for just a few minutes.
Then top everything with some Parmesan cheese…(because I top all things Italian with Parmesan cheese)…
…and dish it up!
I actually enjoyed these zoodles marinara plain, but feel free to add in some cooked protein (chicken, shrimp, etc.) or extra veggies if you’d like. And of course, if you get creative with your spiralizer, there are plenty of other delicious veggies you could sub in for the zucchini. The options are endless!!
But the sauce — mmmm, that sauce — is a must. It tastes fresh, flavorful, and is the absolute perfect accompaniment to just about anything you might feel like spiralizing. (And if you make it, be sure to snap a picture and post it with the #gimmesomeoven hashtag on Instagram so that I can see it!)
And get ready, because I’m pretty sure that more spiralized recipes will be coming your way soon. ;)
Enjoy!
Zoodles Marinara (Zucchini Noodles with Chunky Tomato Sauce)
Ingredients
- 2 Tablespoons DeLallo extra virgin olive oil
- 1/2 cup diced white onions
- 6 garlic cloves, peeled and minced (or pressed)
- 1 (28-ounce) can DeLallo diced tomatoes
- 2 Tablespoons DeLallo tomato paste
- 1/2 cup roughly-chopped fresh basil leaves, loosely packed
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes (or a pinch of cayenne)
- 2 large zucchinis, spiralized
- freshly-grated Parmesan cheese, for grating
Instructions
- Heat oil in a large saute pan over medium-high heat. Add onions and saute for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and saute for 1 minute, stirring frequently, until fragrant. Add in the tomatoes, tomato paste, basil, salt, pepper, and crushed red pepper flakes, then stir to combine. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange and the sauce is reduced and thickened. Taste, and season the sauce with additional salt and pepper if needed.
- Add in the spiralized zucchini and toss until it is evenly coated with sauce. Continue to cook for 2-3 minutes until the noodles are slightly softened. Remove from the heat and serve immediately, garnished with Parmesan cheese.
Did you make this?Let me know how it turned out in the comments below!This post is sponsored by DeLallo, and contains affiliate links. I have been partnering with DeLallo this year to bring some new tasty Italian recipes to the blog, and all opinions are 100% my own as always. Thanks so much for continuing to support the brands that make this site possible!
Goodness. Whatever I can say is goodness. That marinara sauce is totally astounding I’ve never tasted something so great! Furthermore, it was so amusing to make since I cherish cooking to such an extent. First time continually attempting zoodles and I am fixated. A debt of gratitude is in order for a stunning recipie!
Thank you, we’re so glad you loved it! :)
This looks great I have a great sauce that I use on my pizza I will add chicken can’t Waite to make this
Thanks Joecettina — we hope you enjoy it! :)
I simply made this and appreciated it a lot! Also, it’s all made of vegetables so I don’t need to feel regretful about stuffing my face.
Thanks Marie! We’re so glad you enjoyed this! :) It’s a good compromise when you’re craving pasta but are also trying to eat healthier or watch the carbs, eh?
Wow. All I can say is wow. That marinara sauce is absolutely amazing I’ve never tasted something so good! And it was so fun to make since I love cooking so much. First time ever trying zoodles and I am obsessed. Thanks for an amazing recipie!
Thank you Lindsey! We’re so happy you loved the sauce and this dish! :D
I’ve been attempting to curtail carbs, however I adore pasta.. sounds like this is going to be an incredible substitute for me!
Yes, it’s so hard, isn’t it?! These zoodles definitely help though — we hope you enjoy them! :)
Helpful hint with zoodles. Because of he watery consistency, I spiral the zoodles early in the day and wrap them in paper towels
Helpful hint. Wrap the zoodles in paper towels to get the water out of them
Thanks Renee, that is a great tip — we appreciate you sharing with us! :)
Is dish was so yummy. It is definitely a repeat recipe. I didn’t have fresh basil so used dried and it was still delicious.
Thanks Suzan, we’re so glad you enjoyed it, and we’re glad it worked out with the dried basil!
OMG … this is the most delicious dish ever! This was my first experience with “zoodles” and I am beyond sold! I’m skeptical about a lot of things, so it took me forever to try it, but, I bought myself a spiralizer … and made this tonight …. and want to eat it every night now! I only sprinkled a few red pepper flakes (not a big fan of my mouth burning!) … and added 1/2 ounce of crumbled goat cheese before serving! DELISH!!
Thank you Stephanie, we’re so happy you enjoyed this! Aren’t spiralizers so fun?! :D
Saw this recipe on Pinterest. Which led me to here. Will be my first time attempting zoodles but this gave me all the inspiration I needed to try it. Going out first thing tomorrow and grabbing everything to make this amazing dish! Thank you?
Awesome Sarah, we hope you have fun with it and that you enjoy the dish! :)