Nutrients Per Serving Calories 70 Total Fat 3g Saturated Fat 1g Cholesterol 3mg Sodium 360mg Carbohydrate 8g Dietary Fiber 3g Protein 4g
Makes 8 Servings
3 Teaspoons Olive Oil, Divided
2 Cloves Garlic
1 Tablespoon Tomato Paste
1 Can (28 ounces) Whole Tomatoes
1 Teaspoon Dried oregano
1/2 Teaspoon Salt
2 Large Zucchini (about 16 ounces each) Ends Trimmed, Cut Into 3-inch Pieces
1/4 Cup Shredded Parmesan Cheese
1. Heat 2 tablespoons oil in medium saucepan over medium heat. Add garlic; cook 1 minute or until fragrant but not browned. Stir in tomato paste; cook 30 seconds, stirring constantly. Add tomatoes with juice, oregano and salt; break up tomatoes with wooden spoon. Bring to a simmer. Reduce heat; cook 30 minutes or until thickened.
2. Meanwhile, spiral zucchini with fine spiral blade. Heat remaining1 teaspoon oil in large skillet over medium-high heat. Add zucchini; cook 4 to 5 minutes or until tender, stirring frequently. Transfer to serving plates; top with tomato sauce and Parmesan cheese, if desired.
Note: If you don't have a spiralizer, cut the zucchini into ribbons with a mandoline or sharp knife. Or for small wedges that mimic a small pasta shape, cut it lengthwise into quarters and thinly slice it crosswise.