zucchini noodles with tomato vegetable sauce

Zucchini Noodles With Tomato Vegetable Sauce

Looking for a healthier, grain-free alternative to standard pasta? Then zucchini noodles with tomato vegetable sauce might be perfect for you. They are easy to make, gluten-free and vegan.
Course Main Course
Cuisine Mediterranean, Vegan, Vegetarian
Keyword easy, gluten-free, healthy meal
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 185kcal
Author Eva Burg


Tomato Vegetable Sauce

  • 2 tablespoons olive oil
  • 1 yellow onion finely chopped
  • 2 cloves fresh garlic finely chopped
  • 1 large carrot
  • 2 cups baby button mushrooms finely sliced
  • 14 oz organic passata
  • 2 tablespoons tomato puree
  • 1 cup vegetable broth
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried marjoram
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 cherry tomatoes sliced or halved
  • fresh basil for garnish

Zucchini Noodles

  • 4 zucchinis courgettes in Ireland, washed not peeled


  • In a large pan, heat the olive oil over medium heat.
  • Add the chopped onions and garlic to the pan and fry for 2 minutes.
  • Now add the carrots and baby mushrooms and fry for another 2 minutes.
  • Next, incorporate the remaining sauce ingredients except for the fresh basil, cover with a lid and simmer for 15-20 minutes.
  • Meantime, using a spiralizer or a julienne peeler, cut the zucchinis lengthwise into long, thin strips.
  • Pat the zucchini noodles dry with some kitchen paper to remove excess moisture.
  • Add the noodles to the pan and toss around using silicon tongs. Simmer for another 2 minutes.
  • Garnish with fresh basil and add some parmesan, vegan cheese or nutritional yeast. (Optional)


Calories: 185kcal | Carbohydrates: 26g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 883mg | Potassium: 1377mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3925IU | Vitamin C: 62.8mg | Calcium: 121mg | Iron: 5.1mg