A light version of an Italian classic using versatile zucchini noodles. For a meatier variation, saute ground beef before adding the tomatoes.

Zucchini noodles with marinara sauce

5 from 1 vote
Serves 4


  • 5 large zucchini
  • Fine sea salt
  • 1 cup mushrooms, sliced thin
  • 1 large can 28 oz peeled San Marzano tomatoes, with their juices
  • 4 tablespoons butter
  • 1/2 sweet yellow onion, peeled
  • 1/2 teaspoon fine sea salt, or to taste
  • 1 tablespoon fresh basil, chopped
  • Parmesan cheese (optional)


  1. To make the zucchini noodles:
  2. Grate the zucchini using a mandolin into strings.
  3. Place the zucchini noodles in a colander and sprinkle with a bit of salt.
  4. Strain the noodles for 30 minutes to remove excess liquid, while you prepare the sauce.
  5. Heat one tablespoon butter in a medium pan over medium-high heat. Add the mushrooms and sauté until browned. Add the canned tomatoes and their juices, the remaining butter, onion and salt, and bring to a boil.
  6. Reduce the temperature to medium-low allow the sauce to simmer for 30-40 minutes.
  7. Discard the onion, mix in the chopped basil, and toss the sauce with the zucchini noodles. Add parmesan cheese to taste.


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