Zucchini Zoodles with Stewed and Fresh Tomatoes

I never get tired of zucchini zoodles and the fact that my daughter is gluten-intolerant has made it a staple in our house as a pasta alternative. This is a simple yet delicious recipe that can be put together rather easily. So whether you are an amateur or skilled in the kitchen, you will love how this easy this low calorie, delicious meal is to prepare.

While this recipe is delightful on its own, if you would like to add a protein-cooked shrimp or chicken breast is sure to make a happy pairing.

I use a spiralizer to make the zucchini zoodles but you can purchase them already spiralized at many natural foods markets.

There are many spiralizers to choose from and they range in price from $10 to $30. I have spiralizers at both price points and for spiralizing zucchini, they work similarly well.

If you don’t have a spiralizer, there’s a julienne setting on mandolins that work really well and make similar size zucchini noodles.

Be sure to keep your zoodles from overcooking. This turns them into mush and you will lose the noodle effect. They should still have a light crunch when done. Experiment with how soft or hard you want your zoodles, try them fresh topped with hot stew or cooked/steamed for 5 minutes, then add the sauce. Both versions will yield water but it mixes with your stew and the flavors meld.


Makes 4 servings

  • 4
    medium-sized zucchini washed and stems cut
  • 1 cup
    cherry tomatoes halved
  • 1 tbsp
    olive oil
  • 1 14 oz
    can chopped tomatoes
  • 1 14 oz
    can whole tomatoes
  • 6
    cloves garlic crushed
  • ¼ cup
    port wine
  • 1 tbsp
  • 2 tsp
    tomato paste
  • 1 tsp
    sea salt
  • 1 pinch
    red pepper flakes
  • fresh grated Parmesan cheese (optional)


  1. In a medium saucepan, heat the olive oil over medium heat.
  2. Add both cans of tomato sauce, tomato paste, crushed garlic and bring to a boil.
  3. Reduce the heat to low, add the "Let the Good Thymes Roll" spice blend, red pepper flakes, port wine, and sea salt.
  4. Allow the stew cook for 30 minutes over low heat.
  5. While the tomato stew cooks, prepare the zucchini zoodles using a spiralizer, you can also use a julienne vegetable peeler or a mandolin to make thin long strips of zucchini.
  6. Heat water for a steamer and steam the zoodles for 5 minutes. Remove from the steamer into a colander and allow to drain. No matter what you do you will still have some liquid remaining from the zoodles. It all combines with your sauce and adds to the dish.
  7. When the stew is cooked after 30 minutes, remove from heat and stir in the fresh tomatoes.
  8. To finish the dish, add the zoodles to the sauce and combine well. Add to individual plates and top with Parmesan cheese, if using.
Samantha Binkley