Best with Organic Cooked Beets

Zucchini Noodles with Beet Marinara Sauce

Prep Time: 15 min // Cook Time: 45 min Servings: 2 - 3

What to do

Prepare the Beet Marinara Sauce:

  1. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté, stirring frequently, until translucent, about 10 minutes. Add the garlic and sauté another two minutes.
  2. Add the remaining ingredients except for the basil and bring to a  gentle boil. Reduce the heat, cover, and simmer for 20 minutes. Stir in the chopped basil and remove sauce from heat.

Prepare the Zucchini Noodles:

  1. Rinse the zucchini squash in cold water and chop off the tips and tails. Using a spiralizer (either hand-held or free-standing), spiralize the zucchini squash into noodles.
  2. Heat 2 tablespoons of olive oil over medium heat in a large saucepan.
  3. Add the zucchini noodles and sauté, stirring occasionally, until noodles are hot and reach desired “done-ness,” which usually takes about 3-5 minutes.
  4. Serve zucchini noodles with beet marinara sauce, freshly chopped basil, and grated parmesan cheese.

Note: If desired, the zucchini noodles can be left raw.

What you’ll Need

Beet Marinara Sauce:
3 tablespoons olive oil
1/2 large yellow onion, finely chopped
4 large cloves of garlic, minced
1 28-ounce can crushed tomatoes
1 8.8-ounce package Love Beets Organic Cooked Beets, finely chopped
1/2 teaspoon fine sea salt or to taste
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon ground black pepper
1/8 teaspoon red pepper flakes, or to taste
1/4 cup fresh basil, chopped

Zucchini Noodles:
2 tablespoons olive oil
3 large zucchini squash
A pinch of salt and black pepper to taste