Zoodles and Salad


  • 2 tbs of olive oil
  • 2 cloves of minced garlic
  • 1 tbs of minced shallot
  • 3/4 cup of chopped yellow onion
  • 1 cup of vine ripe chopped tomatoes
  • 1/2 tsp of fresh thyme
  • 1/2 tsp of fresh basil
  • 1/2 tsp of pink himalayan salt
  • 1/4 tsp of black pepper
  • 1/4 cup of red wine
  • 2 vine ripe tomatoes pulped and blended
  • 2 large zucchinis peeled into zoodles


  1. In a cast iron pan on medium heat add olive oil, garlic, and shallot, stir until fragrant

  2. Add onion and chopped tomatoes stir until onions are browned

  3. Next add seasonings, wine, and blended tomatoes, stir well and allow to simmer until most water has evaporated

  4. In a medium sized pot bring water to a boil and add in zoodles only cook for a few minutes then remove and strain

  5. Once sauce has condensed (most liquid has evaporated) remove from stove and add to zoodles, garnish with fresh basil, nutritional yeast flakes, and enjoy???? #threebunnies

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