You’ll love having your own homemade arrabbiata sauce, which is a spicy tomato marinara. Bold and fresh, this sensational sauce is full of garlic, herbs, and veggies. Serve it with practically anything!
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Confession of the day: I’m an absolute lover of mini meals because I consider them real treats! For example, my go-to snacks are bananas rolled in toasted almonds, rice cakes with cottage cheese and honey, or cereal with ice cold almond milk.
Zucchini Tomato Sauce Over Fusilli Pasta
Anyway I’m getting back to the point here… I eat a lot of carbs, and that’s a problem. But you guys, I just ADORE nooks-and-crannies english muffins and basically every flavor of Cheerios to ever hit the market (minus Dulce de Leche).
Surprisingly I’ve managed to stop buying both bread and cereal so now the only carb-like food lurking in my cupboards is a pack of rice cakes, low-carb tortillas, and apparently marshmallow creme, which I ate from the jar last night while watching old episodes of Felicity.
So this whole low-carb thing means that I am forced to give up pasta and opt for something else to pair tomato sauce with. That’s where spaghetti squash comes in handy; it’s gluten-free, low-carb, and freaking delicious! Did you know that one cup of spaghetti squash only has 42 calories and 8 net carbs? I can literally eat platefuls of it!
Zucchini Tomato Casserole
The real star today isn’t the spaghetti squash though; it’s my homemade arrabbiata sauce — a spicy tomato marinara sauce with garlic and herbs. I was reading somewhere that arrabbiato means angry in Italian, which for me just translates into one mean, spicy marinara! It is sensational, especially when paired with garden veggies.
I enjoy making homemade tomato sauce because I love knowing what ingredients are being used plus the flavors are always bold and fresh. I thought it would be fun to show you how I make my favorite sauce without canned ingredients so that you can enjoy it too! Trust me, once you try this you won’t go back.
Now obviously it isn’t tomato season, but this recipe is good year round and wonderful to freeze. I purchase organic tomatoes from Whole Foods because I find them to be the best quality during the off-season, but they can be a bit expensive so it’s up to you.
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To start, the tomatoes need to be stewed. The easiest way to do this is by cutting a X into the top or bottom of each tomato.
Place the X’ed tomatoes in the boiling water for about 1 minute or until the skin begins to peel and crack off a bit. Remove them with a slotted spoon and place tomatoes immediately into the ice water for another minute or two to cool.
Once peeled, cut the tomatoes in half and scoop out the seeds; then chop tomatoes into chunks and place in a bowl.
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Next you’ll saute the garlic, veggies, onions, and celery with a bit of olive oil. I like to use carrots too because it naturally sweetens up the sauce a bit, but you could certainly sub them with red peppers or omit entirely.
Gosh I adore both the smell and taste of fresh basil in my sauces. And LOTS of it too. Don’t be skimpy!
Finally you’ll add your red pepper flakes for the spice! Then bring the sauce to a boil and reduce heat and simmer for about an hour. During the last 15 minutes, I add chopped zucchini. Va va voom!
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After the sauce is done simmering all you’ll need to do is puree it with a hand blender or a food processor. I enjoy my sauce a bit chunky so I don’t puree it completely; often times I’ll just puree half of the sauce and then add extra veggies to it for a chunky texture.
Now the great part about this sauce is that it can practically be served with anything. Usually I’ll make stuffed chicken meatballs with spaghetti squash or even just bake my turkey meatballs and throw in a little mozzarella on top of the sauce.This zucchini pasta sauce is a great way to add this bountiful vegetable to your dinner table! In addition to tomatoes and a touch of cream, it creates a beautiful pink sauce, and tastes even better! Even the kids will love it!
I know the feeling, because my mother grew zucchini/squash/courgettes when I was growing up. Goodness, they yield a lot of fruit AND flowers! When my friend, Marie, gave me a few of her zucchini recently, I set about thinking of a unique and different way to use them. There are lots of recipes which stuff them, but I was thinking of a pasta dish.
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I usually make Italian style zucchini and mushrooms, and I truly do love them cooked this way, but I yearned for something new.
I thought about a creamy sauce, not one with pieces of zucchini throughout it, so what better way to hide a vegetable or fruit, than the sneaky blender trick!
I made a super quick sauce, blended the concoction and added a splash (or two) of heavy cream and it was truly delicious! Let me know if you give this a try.
Tomato Stewed Zucchini With White Beans (vegan, Gluten Free)
As always, use the best quality ingredients you can get your hands on. It makes all the difference in the world. Trust me.
Begin by bringing a large pot of salted water to the boil, and cook the pasta according to the directions on the package. As soon as you put the water on to boil, begin making the sauce.
In a large sauté pan, add the olive oil and garlic and cook the garlic for a minute or so, then add the sliced zucchini. Cook until the zucchini are beginning to brown, then immediately add the tomato sauce.
Zucchini Tomato Pasta Recipe: How To Make It
After 10 minutes or so, the sauce should be ready. Put it in a blender and process until smooth, then pour back into the same pan over very low heat.
Add the cream and stir until completely blended. Taste for seasoning, and add some more pasta water if the sauce is too thick.
Don’t forget to add a spoonful or two of grated Parmigiano Reggiano cheese! Lots of people ask me about the little Parmesan bowl, you can find it here.
Vegetarian Stuffed Zucchini Casserole
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Garlic Tomato Zucchini Shrimp Stir-fry.It’s getting cold outside, and you know those times when you just need really comforting food and you need it really fast, right? This zucchini shrimp with a deep, thick tomato sauce makes for a filling and comforting dinner without any cream. Finish it off with some parmesan and fresh cracked pepper to make it even more delicious!
Cheese Stuffed Pasta In Zucchini Tomato Sauce Recipe
1. Heat a tablespoonoil in a large skillet over medium heat and toss the onion in. Saute for 1 or 2minutes. Add the zucchini and garlic and saute for 1 to 2 minutes more. Add tomato and broth and simmer for 10minutes. The tomatoes will start to soften and render juice, thesauce will start to thicken.
2.Add the shrimp to the thickened sauce and stir to combine. Cookover low heat until shrimp is pink and cooked through. You can simmer on low for a little longer if you want to thicken the sauce. Adjust seasoning with salt and pepper. Enjoy!
You win! Click here to see the recipe: Garlic Butter Chicken with Spinach and Bacon This garlic butter chicken recipe with spinach and bacon is rich, creamy, and hearty - everyone will love it!
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