How to make zoodles marinara
2 SmartPoints® per serve
Prep time: 15 min | Cook time: 20 min + 15 min standing time
2 tsp sea salt
1 tbs olive oil
1 medium brown onion, finely chopped
2 cloves fresh garlic, finely chopped
1 whole fresh red chilli, finely chopped
2 tbs white wine
2⁄3 cup tomato passata
600g seafood marinara mix
1 tbs fresh flat-leaf parsley, coarsely chopped
1. Trim ends of zucchini. Using a spiraliser, cut zucchini into noodles. Insert the metal piece (near the blade) into the centre of the zucchini to get long zoodles.
Lucy's Tip: Alternatively, use a mandolin to slice zucchini into 2-3mm-thick slices - or use a vegetable peeler to peel long ribbons. Stack 3-4 slices or ribbons at a time and, using a large knife, cut into 2mm-thick noodles.
Place zucchini and salt in a large bowl and toss to coat. Cover kitchen bench with paper towel and arrange zucchini in a single layer. Top with another layer of paper towel. Press down gently. Stand for 15 minutes. Gently squeeze zucchini in paper towel to remove excess moisture.
Lucy's Says: Zucchini produce quite a lot of liquid so use a good-quality paper towel that won't tear easily.
Meanwhile, heat 2 teaspoons oil in a large frying pan on medium-high. Cook onion, garlic and chilli, stirring, for 5 minutes or until softened. Add wine and cook, stirring, for 30 seconds or until evaporated. Stir in passata and cook for 5 minutes or until thickened. Add marinara mix and cook, stirring occasionally, for 5-6 minutes or until seafood is just cooked. Season.
Heat 1 teaspoon oil in a large frying pan over high heat. Cook half the zucchini, gently tossing with tongs, for 1-2 minutes or until just tender and hot. Transfer to a plate. Repeat with 1 teaspoon oil and remaining zucchini. Toss through marinara sauce. Sprinkle with parsley to serve.
Lucy's Trick: Save time by preparing zoodles in advance. Store them in the fridge before using. Pat dry with paper towel before cooking.