Ingredients you’ll need (2 servings):
- 2 cups sliced zucchini
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup canned crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
To prepare the dish, start by using a spiralizer or julienne peeler to cut the zucchini into spaghetti-like strands.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the garlic and cook for 30 seconds, or until it is fragrant.
Add the zucchini noodles to the skillet and cook for 2-3 minutes, or until they are slightly softened. Stir in the crushed tomatoes, oregano, basil, salt, and pepper.
Reduce the heat to low and simmer the sauce for 10-15 minutes, or until it is thickened and the zucchini noodles are cooked to your desired level of tenderness.
Once the sauce is cooked, sprinkle the mozzarella and Parmesan cheeses over the top of the zucchini noodles. Cover the skillet and let the cheese melt for 1-2 minutes.
Serve the low carb spaghetti immediately, topped with chopped
