Add tomatoes (or pasta sauce), basil, oregano, salt and pepper. Bring to boil and continue to boil 3-5 minutes. Remove from heat; stir in and zucchini noodles and whipping cream. Reduce heat and for simmer 2-3 more minutes or until the zucchini is soft and tender.
Toss zucchini noodles with salt in a large bowl. Spread out on a layer of paper towels to absorb excess moisture. Melt butter in a large skillet over medium heat, then stir in flour. Add minced garlic and stir until garlic is fragrant and flour has thickened, about 1 minute.
This Italian zucchini noodles recipe with garlic, tomato and parmesan is a delicious and low carb zucchini noodle spaghetti recipe. If you’re craving pasta without all the carbs, this recipe for zucchini noodles is perfect! Craving an Italian spaghetti dinner but not happy about all the carbs?
Our Italian zucchini noodles with garlic, tomato and parmesan not only tastes good but it smells WONDERFUL while you’re cooking it. It’s hard to not salivate when garlic is sautéed in olive oil, then blistering the cherry tomatoes until they becomes perfectly tender makes it smell even more amazing.