Zucchini Noodles

Wash the zucchini thoroughly and trim off both ends. Using a spiralizer or julienne peeler, cut the zucchini into thin, noodle-like strands.

Place the zucchini noodles in a colander, toss with a pinch of salt, and let them rest to draw out excess moisture. Pat dry with paper towels before cooking.

Heat a saucepan over medium heat and add a drizzle of olive oil. Sauté minced garlic for about 1 minute until fragrant.

Add crushed or pureed tomatoes to the pan along with salt, pepper, and dried Italian herbs such as basil and oregano. Stir to combine and let the sauce simmer.

In a separate large skillet, heat a small amount of olive oil over medium-high heat. Add the dried zucchini noodles and sauté, tossing frequently, until just tender but still slightly firm.

Pour the tomato sauce over the zucchini noodles in the skillet and toss gently to coat evenly. Cook for an additional minute to allow the flavors to meld.

Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Serve immediately, garnished with fresh basil leaves and grated Parmesan if desired.