DinnerLunchLow CarbGluten FreeVegetarianEasyEgg Free
2 lbs. zucchini
3 tbsp. extra virgin olive oil
1 lb. chopped tomatoes
4 garlic cloves, minced
1 tsp. salt
1 tsp. pepper
1 tsp. dried oregano
½ tsp. red pepper flakes
¼ cup chopped parsley
Spiralize the zucchini and set it aside.
Heat the olive oil in a large skillet over medium heat. Add tomatoes and cook for about 10 minutes, until they become mushy.
Add garlic and the rest of the seasonings. Stir, and cook for about 2 minutes.
At this point, add the zucchini noodles, mix everything well, and cook for about 5 more minutes, until the noodles are heated through.*
Garnish with freshly chopped parsley and serve immediately.