Zucchini Spaghetti alla Marinara recipe

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Ingredients

2 ripe tomatoes, chopped
½ (8 ounce) can tomato paste
½ cup water, or as needed
2 tablespoons simple syrup
2 tablespoons chopped garlic
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon sea salt
4 zucchini, peeled and spiralized

Nutrition Info

124.6 calories
carbohydrate: 21.6 g
cholesterol: : -
fat: 4 g
fiber: 4.1 g
protein: 4.4 g
saturatedFat: 0.6 g
servingSize: -
sodium: 690.2 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend tomatoes, tomato paste, water, simple syrup, garlic, balsamic vinegar, olive oil, and sea salt together in a high-speed blender until smooth. Add more water if sauce is too thick.

  2. Place spiralized zucchini in a bowl, add sauce and toss to coat.

Recipe Yield

4 servings

Recipe Note

This is a great gluten-free, grain-free, and uncooked recipe. Add cheese of your choice, if desired.

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