Zucchini Noodles with Marinara

Instructions

1. Step 1

   Spiralize the zucchini into noodles. Cut any exceptionally long strands into manageable lengths.

   Ingredients used: 800.0 gr Zucchini

   Cookware: Chef Knife, cutting board, spiralizer

2. Step 2

   Heat half the olive oil in the saucepan over medium heat. Add the onion and cook until softened, then add the garlic and cook until fragrant.

   Timer: 5 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: saucepan, wooden spoon

3. Step 3

   Stir in the tomato paste and cook over medium heat until it darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Tomato Paste

   Cookware: saucepan, wooden spoon

4. Step 4

   Add the crushed tomato, oregano, two-thirds of the salt, and the black pepper. Bring to a gentle simmer, then cook uncovered over low heat until slightly thickened.

   Timer: 20 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 720.0 gr Canned Crushed Tomato, 2.0 gr Dried Oregano, 4.0 gr Salt

   Cookware: saucepan, wooden spoon

5. Step 5

   Remove the marinara from the heat and stir in the basil.

   Ingredients used: 10.0 gr Basil

   Cookware: saucepan, wooden spoon

6. Step 6

   Heat the remaining olive oil in the skillet over medium heat. Add the prepared zucchini noodles and the remaining salt, then toss just until tender-crisp.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: skillet, tongs

7. Step 7

   Remove the skillet from the heat and toss the zucchini noodles with enough marinara to coat them evenly. Divide among plates and finish with the Parmesan cheese.

   Ingredients used: 40.0 gr Parmesan Cheese

   Cookware: skillet, tongs