Zucchini Noddles with Slow Cooker Tomato Garlic Sauce

zucchini noodle tomato garlic

I’m all about fancy kitchen gear: a colorful cast-iron pot, vintage cutlery and artfully crumpled linen tea towels. I want all of the pretty things that I can’t afford. (Williams-Sonoma, you saucy minx.)

But sometimes kitchen tools can border on superfluous – keeping it simple and uncluttered is where I’m at these days.

I’ll admit, those spiralized zucchini noodles look pretty rad. (You know what I’m talking about right? The Spiralizer is a thing.) But for now, and probably forever,  my vegetable peeler serves me just as well for similar results.

We’re going for simple here. Just you, the vegetable peeler and some zucchini with a super easy garlic-packed slow cooker tomato sauce.

I’m not joking about the garlic. I used a whole head of garlic, because that’s the kind of girl I am.

It’s cooked low and slow in the crock pot for maximum tomato-garlic goodness and minimal effort.

zucchini noodles without a spiralizergarlic tomato sauce

Zucchini Noodles

My zucchini noodles are more like a tagliatelle than a spaghetti due to the width you get with this technique.
Serves 2. 

  • 2-3 medium zucchini
  • Salt

Tool: Vegetable peeler

Wash zucchini and dry. Use a vegetable peeler and peel in long strips from top to bottom, rotating the zucchini as you go.

Heat a large pan over a medium-high heat. Add zucchini ribbons and a pinch of salt. Heat through, stirring for about 2-3 minutes or until the zucchini is wilted a little and heated through. Top with sauce.

 

Slow Cooker Tomato Garlic Sauce

Of course you don’t have to use a whole head of garlic, but I recommend at least 4 cloves. Makes about 5-6 cups. Freeze leftovers in serving-sized quantities for easy re-use.

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • garlic cloves from and entire head of garlic – about 15 – peeled and roughly chopped
  • 4-14 ounce cans chopped tomatoes in their juice
  • 2 teaspoons oregano
  • 1 teaspoon salt,  more to taste

In a large pan, heat olive oil over a medium-high heat. Add onions and a pinch of salt and saute for about 5 minutes, until softened and translucent. Add garlic and cook for 2 minutes, until fragrant.

Place onions and garlic in the slow cooker along with tomatoes, oregano and salt and cover. Cook on high for 4 hours or low for 6-8.

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