Zucchini Noodles with Marinara Sauce and Parmesan

A quick lunch of zucchini noodles briefly warmed and coated in a simple marinara with garlic, olive oil, and parmesan. The dish stays light, with enough body from the sauce and cheese to eat like a main course without becoming heavy.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 900 g zucchini trimmed and spiralized
• 4 g fine salt divided
• 15 ml olive oil divided
• 12 g garlic minced
• 1 g red pepper flakes optional
• 720 g marinara sauce ready-made or homemade
• 60 ml water for loosening the sauce if needed
• 5 g fine salt divided
• 1 g black pepper freshly ground
• 15 ml olive oil divided
• 20 g parmesan cheese finely grated, divided
• 20 g parmesan cheese finely grated, divided
• 8 g fresh basil torn, for garnish

Instructions

1. Set a colander over a bowl. Spiralize the zucchini, toss it with 4 g of the salt, and let it sit for 10 minutes to draw out excess moisture. After resting, gently squeeze or pat the zucchini dry. If using a spiralizer, work over the colander so the strands drain as you go. The zucchini has released visible liquid and feels less wet to the touch.
2. Meanwhile, heat 15 ml of the olive oil in the saucepan over medium heat. Add the garlic and optional red pepper flakes and cook for 30 to 45 seconds, just until fragrant but not browned. Add the marinara sauce, water, 5 g of the salt, and black pepper. Simmer gently for 8 minutes, stirring occasionally. The sauce is hot, glossy, and slightly thickened.
3. While the sauce simmers, heat the remaining 15 ml olive oil in the skillet over medium-high heat. Add the drained zucchini and toss for 1 to 2 minutes, just until it is warmed through and still has some structure. Do not let it cook until it turns soft and watery. The zucchini is hot, glossy, and still lightly crisp-tender.
4. Add the sauce to the skillet and toss for 30 seconds to coat the zucchini evenly. Turn off the heat and fold in half of the parmesan. The noodles are evenly coated and the parmesan has started to melt into the sauce.
5. Divide the zucchini noodles among 4 bowls, top with the remaining parmesan, and add the optional basil. Serve immediately. The dish is hot, sauced, and the zucchini still has a gentle bite.