Zucchini Noodles with Tomato Sauce

Serves 2-3


  • 2 Tablespoons high heat cooking oil
  • 1 can (15 oz) crushed or diced tomatoes
  • 1 can (15oz) tomato sauce
  • ½ Tablespoon olive oil
  • ½ cup dry marsala wine
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 1 bay leaf
  • pinch nutmeg
  • pinch red chili flakes
  • 1 sweet onion, chopped
  • 1 large or 2-3 small fennel bulbs
  • 2 large or 3 small zucchini squashes, spiraled or sliced into thin strips with peeler
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • fresh basil
  • fresh parmesan and/or mozzeralla


  1. Before prepping vegetables, combine canned tomatoes, olive oil, marsala, and dry spices in a medium sauce pan.  Bring to a boil, and reduce heat to a simmer for 20-30 minutes while continuing with further recipe instructions.
  2. Heat oil in large skillet with medium-high heat.  Sauté onion until fragrant.  Add fennel and stir until well coated with oil.  Turn heat to med and add garlic, salt, and pepper, sautéing until onion and fennel are tender.  Add zucchini and incorporate into other vegetables.  Cook until zucchini has brightened in color and becomes just tender.
  3. Serve zucchini noodles topped with tomato sauce and fresh basil and cheeses.

Additional considerations:

  • Gluten Free, vegetarian, vegan friendly
  • Double recipe to serve 4-6