Name: Zoodle Marinara Skillet
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 tablespoons Olive Oil, extra virgin: The flavorful base for sautéing, providing healthy fats and a classic Mediterranean taste.; 1 medium Onion, finely chopped: Adds a sweet and savory aromatic foundation to the sauce. About 1 cup.; 3 cloves Garlic, minced: Essential for that pungent, classic Italian flavor kick. Use fresh for the best taste.; 1 pound Lean Ground Turkey or Beef (optional): For a heartier, protein-packed meal. Choose 90% lean or higher. Plant-based crumbles work well for a vegetarian version.; 1 teaspoon Dried Oregano: A staple Italian herb that brings warmth and earthiness.; 1/2 teaspoon Dried Basil: Complements oregano with its sweet, slightly peppery notes.; 1/4 teaspoon Red Pepper Flakes (optional): For a gentle touch of heat; adjust to your preference.; 1 (24-ounce) jar High-Quality Marinara Sauce: The star of the sauce; choose one with simple ingredients and good flavor, or use homemade.; 1/2 cup Vegetable Broth or Water: Helps to thin the sauce to the perfect consistency and adds depth.; 4 medium Zucchinis (about 2 pounds): The “noodles” of our dish. Fresh, firm zucchinis work best for spiralizing.; 1/2 cup Cherry Tomatoes, halved (optional): Adds a burst of freshness, sweetness, and color.; Salt, to taste: Enhances all the flavors.; Freshly Ground Black Pepper, to taste: Adds a subtle spice.; 1/4 cup Fresh Basil, chopped, for garnish: Brightens the dish with its fresh, aromatic flavor.; 1/4 cup Grated Parmesan Cheese, for garnish (optional): Adds a salty, umami finish. Pecorino Romano is also a great choice.

Ingredients

Scale

2 tablespoons Olive Oil, extra virgin: The flavorful base for sautéing, providing healthy fats and a classic Mediterranean taste.
1 medium Onion, finely chopped: Adds a sweet and savory aromatic foundation to the sauce. About 1 cup.
3 cloves Garlic, minced: Essential for that pungent, classic Italian flavor kick. Use fresh for the best taste.
1 pound Lean Ground Turkey or Beef (optional): For a heartier, protein-packed meal. Choose 90% lean or higher. Plant-based crumbles work well for a vegetarian version.
1 teaspoon Dried Oregano: A staple Italian herb that brings warmth and earthiness.
1/2 teaspoon Dried Basil: Complements oregano with its sweet, slightly peppery notes.
1/4 teaspoon Red Pepper Flakes (optional): For a gentle touch of heat; adjust to your preference.
1 (24-ounce) jar High-Quality Marinara Sauce: The star of the sauce; choose one with simple ingredients and good flavor, or use homemade.
1/2 cup Vegetable Broth or Water: Helps to thin the sauce to the perfect consistency and adds depth.
4 medium Zucchinis (about 2 pounds): The “noodles” of our dish. Fresh, firm zucchinis work best for spiralizing.
1/2 cup Cherry Tomatoes, halved (optional): Adds a burst of freshness, sweetness, and color.
Salt, to taste: Enhances all the flavors.
Freshly Ground Black Pepper, to taste: Adds a subtle spice.
1/4 cup Fresh Basil, chopped, for garnish: Brightens the dish with its fresh, aromatic flavor.
1/4 cup Grated Parmesan Cheese, for garnish (optional): Adds a salty, umami finish. Pecorino Romano is also a great choice.

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Instructions

Prepare the Zoodles: Wash the zucchinis thoroughly. Using a spiralizer, create zucchini noodles (zoodles) according to your spiralizer’s instructions. If you don’t have a spiralizer, you can use a julienne peeler or carefully slice the zucchini into thin strips with a knife. Set the zoodles aside. For less watery zoodles, you can lightly salt them, let them sit in a colander for 15-20 minutes, then gently pat them dry with paper towels. This step is optional but recommended.
Sauté Aromatics: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
Add Garlic (and Protein, if using): Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it. If using ground meat, add it to the skillet now. Break it apart with a spoon and cook until browned, about 5-7 minutes, draining any excess fat if necessary.
Season the Base: Stir in the dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute, allowing the herbs to bloom and release their fragrance. This step intensifies their flavor.
Build the Marinara Sauce: Pour in the marinara sauce and vegetable broth (or water). Stir well to combine all the ingredients. Bring the sauce to a gentle simmer.
Simmer the Sauce: Reduce the heat to low, cover the skillet, and let the sauce simmer for at least 10-15 minutes. This allows the flavors to meld together beautifully. If you have more time, a longer simmer (20-30 minutes) will result in an even richer sauce. Stir occasionally.
Add Cherry Tomatoes (if using): If you’re using cherry tomatoes, stir them into the sauce during the last 5 minutes of simmering. They will soften slightly and release their sweet juices into the marinara.
Incorporate the Zoodles: Add the prepared zoodles to the skillet with the marinara sauce. Gently toss them with tongs to coat them evenly with the sauce. Be careful not to overmix, as zoodles are delicate.
Cook Zoodles Briefly: Cook the zoodles in the sauce for just 2-4 minutes, or until they are heated through and slightly tender-crisp. It’s crucial not to overcook them, as they can become watery and mushy. You want them to retain a slight bite, similar to al dente pasta.
Season and Finish: Taste the Zoodle Marinara Skillet and season with salt and freshly ground black pepper as needed.
Serve Immediately: Divide the Zoodle Marinara Skillet among serving bowls. Garnish generously with fresh chopped basil and grated Parmesan cheese (if desired). Serve hot and enjoy your healthy, flavorful meal!

Prep Time: 20 minutes
Cook Time: 35 minutes

Nutrition

Serving Size: one normal portion
Calories: 450