Ingredients
Scale
- 4 cups zucchini, shredded
- 1 tablespoon olive oil
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add onion and garlic, sauté until translucent.
- Stir in shredded zucchini and cook for 5-7 minutes.
- Add crushed tomatoes, basil, salt, and pepper.
- Simmer for 15-20 minutes, allowing flavors to meld.
- Serve warm over your favorite dish.
Notes
- This sauce can be stored in the refrigerator for up to a week.
- Great for freezing; portion it out for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauces
- Method: stovetop
- Cuisine: Italian
- Diet: vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6 grams
- Sodium: 500 mg
- Fat: 7 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 4 grams
- Cholesterol: 0 mg