I can’t stand canned spaghetti in tomato sauce, even though I loved it as a kid. My 20-year-old sister Zellie, on the other hand, still has an unnatural love for it. Unnatural according to me, anyway. It was her love of Spaghetti O’s that inspired me to try and create a more wholesome version of canned spaghetti. So, this recipe for (kid-friendly) Zoodles in Cheesy Tomato Sauce is the result. And allow me to warn you – the kids might not even get to have a taste, because it will probably be in your belly before they even get a chance to have some. Whoops! Sorry kids…
Cody and I could barely wait to finish taking the pictures – all we wanted was to dig into that bowl of deliciousness immediately! This right here is most likely my favourite healthy comfort food we’ve ever created and it’s definitely a perfect recipe for the cooling temperatures. I honestly can’t wait to make it again!
Another good thing about it that should be mentioned is that it’s a relatively quick process, as is the norm with Living Chirpy, with just minimal hands-on time. Throw the tomatoes into a blender, bring said tomatoes to boil and allow to cook, noodle those zucchinis, add it to the sauce, add cheese – voila! Zero to delicious meal in less than 30 minutes! Not only is it quick to make though, it also only needs 4 ingredients. Count it – F-O-U-R ingredients. Say whaaaat?
It truly amazes me sometimes how a few simple fresh ingredients can be so flavor-packed? It just proves that you don’t need all kinds of craziness in your food to make it finger-licking good.
If you’re a zoodle fanatic like me, here’s a few other deeeelicious recipes for you to try out:
- Mongolian Pork Stir Fry
- Tuna Tomato Zoodle Bake
- Creamy Chicken Zucchini Pasta
- Zucchini Fettuccine with Cauliflower Alfredo
- Cheesy Zucchini Bake with Corn and Ground Beef
Zoodles in Cheesy Tomato Sauce, Kid-FriendlyPrint Pin Rate
- 4 • medium zucchini [peeled spiralized and chopped into shorter pieces]
- 8 • medium tomatoes [cut into smaller cubes and blended smooth]
- 1 cup • shredded medium cheddar cheese
- 1/2 tsp • dried basil
- to taste • salt and pepper
- optional • fresh chopped parsley [for garnish]
- Bring the tomato and basil to a boil in a medium saucepan. Once it boils, lower the heat and allow the sauce to simmer for atleast 15 minutes, until it reduces down by at least half.
- While the sauce cooks, salt the zoodles, and allow to sit a while to release some of its water.
- Once the sauce has reduced, squeeze the excess moisture from the zoodles before adding to the sauce. Cook for a minute or two before adding the cheese.
- Once the cheese has melted, it’s ready!
- Garnish with some fresh parsley and serve immediately.