Marinara with Zucchini Noodles

Prep: 25 minutes Cook: 40 minutes


By Cathy Fisher
This simple vegetable version of traditional spaghetti uses fresh zucchini as noodles instead of grain pasta.


  • 1/4 cup water
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 8-10 cremini mushrooms, sliced
  • 26 ounce box Pomi brand crushed tomatoes
  • 1 tsp garlic powder (or 1-2 cloves minced)
  • 1 small can tomato paste
  • 1 tsp garlic powder (or 1-2 cloves minced)
  • 1 1/2 tsp dried Italian spices
  • 6 medium zucchini cut finely into “noodles”
  • 1/3 cup chopped fresh basil


Saute the onion in the water on medium-high heat until soft, about 2-3 minutes. Add the bell pepper and mushrooms, and saute 5 minutes on medium heat to soften (adding water as needed to prevent sticking). Add the crushed tomatoes, tomato paste, garlic powder and spices, and turn down to simmer for 20 to 30 minutes.

To make zucchini noodles, cut the ends off the zucchini first. Using a mandolin slicer, use the appropriate blade insert to create thin strings (like long matchsticks) of zucchini "noodles". For short noodles, cut the zucchini in half before slicing. The zucchini cooks down, so make a bunch. Place noodles into a pot of boiling water and cook for about 5 to 10 minutes until zucchini is softened (but not breaking apart; underdone/al dente is better than overdone).

Hint: Two 14.5 ounce cans of diced or crushed no salt added tomatoes can be used instead of the box of Pomi brand tomatoes.