Name: Light Italian Zucchini Pasta with Tomato Basil Sauce
Cuisine: en
Ingredients: 4 medium zucchinis; 2 cups fresh tomatoes, chopped; 2 cloves garlic, minced; 1 tbsp olive oil; 1 tsp dried oregano; 1 tsp dried basil; Salt to taste; Black pepper to taste; Fresh basil leaves for garnish (optional)

Question 1

How do I prevent the zucchini noodles from becoming watery or soggy?

Accepted Answer

To avoid soggy zucchini noodles, cook them briefly (just 2–3 minutes) until slightly tender but still firm. You can also lightly salt the spiralized zucchini and let it rest for 10 minutes, then pat dry with a paper towel before cooking to remove excess moisture.

Question 2

Can I substitute the zucchini noodles or tomatoes with other ingredients?

Accepted Answer

Yes! If you don’t have a spiralizer or prefer another option, you can use spaghetti squash or whole-grain pasta. For the sauce, canned diced tomatoes or cherry tomatoes work well if fresh aren’t available. You can also add vegetables like bell peppers, mushrooms, or spinach for extra nutrients.

Question 3

Is this recipe suitable for meal prep, and how should I store leftovers?

Accepted Answer

It’s best to store the zucchini noodles and sauce separately to prevent excess liquid. Keep the sauce in an airtight container in the refrigerator for up to 4 days. The zucchini noodles can be spiralized ahead of time and stored raw in the fridge for 2–3 days. When ready to eat, quickly sauté the zucchini and add the reheated sauce. This keeps the texture fresh and prevents mushiness.

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