This tomato sauce with zucchini noodles was a happy mistake. Naturally : ) I was actually creating a different recipe but I stopped 15 minutes in, tasted, and STOPPED EVERYTHING.
Shut it all the way down.
Because this was perfect as is:
I fed it to some of my Hermosa neighbors later that night and they loved it. This always seals the deal for me. I want you to have it and love it too!
(Speaking of love! Next week is Valentine’s Day! I am sharing some of my favorite meals for Valentine’s Day, as well as some favorite gifts, in my monthly newsletter this Sunday. Be sure to sign up to get the goods, loves!)
15 Minute Cheesy Sun-Dried Tomato Sauce with Zucchini Noodles
First, and this is very important, this sauce comes together in about 10 minutes so you want to prep everything before hand. I like to have everything prepped on my cutting board and ready to throw in as needed.
I start with the zucchini noodles because I bake them. I like to use a spiralizer and turn about 3 small zucchinis into noodles! Throw them in the oven and start the sauce.
And here we are! Creamy, cheesy sauce!
Something else fun with this recipe? It is vegetarian. It’s a great, quick meal to get all those veggies in for a very hearty meal!
If you want to add protein, I include that option in the recipe below ; )
I love having these kinds of recipes in my arsenal because I ALWAYS have a few jars of sun-dried tomatoes on hand. As well as heavy cream and parmesan cheese. So when I am in a pinch, I can throw this together and use whatever noodle options I have on hand!Print
15 Minute Creamy, Cheesy Sun Dried Tomato Sauce with Zucchini Noodles
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 4 servings 1x
1 TBS coconut oil (or oil of choice)
1/2 sweet onion, thinly sliced
7oz jar sun dried tomatoes, drained and cut into strips
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1 cup heavy whipping cream
1/4 cup freshly grated Parmesan cheese
3 small zucchinis, spiralized
(Note before you start: This sauce comes together really fast, so be sure you have everything prepped and ready to go!)
Add 1 TBS of oil to a deep-bottom sauté pan on medium high heat. Add the onions and sauté until soft, about 3-5 minutes. Add the sun dried tomatoes and sauté for another 2 minutes. Add the garlic, salt, and pepper and stir until garlic is fragrant, about 1 minute.
Reduce heat to medium and add the cream. Bring to a boil, stirring occasionally.
Add the parmesan cheese and mix to combine. Allow sauce to simmer until cheese melts. If the sauce is too thick, add 1/4 cup vegetable or chicken stock. Taste and add any additional salt or pepper to your liking.
For the Zucchini Noodles:
Preheat oven to 400 degrees.
Spiralize the zucchini into spaghetti like strands. I like to run a knife a few times through the noodles to cut up the long strands.
Line a baking sheet with parchment paper and spray oil onto parchment paper.
Place in the oven and bake for 10 minutes.
Remove from oven.
Place zucchini noodles on a plate and top with sauce.
Optional, top with fresh basil and more fresh parmesan cheese.
If you want to add protein:
Heat 1 TBS oil in a large skillet or saute pan over medium-high heat.
Pat 2 lbs chicken breast dry with a paper towel and sprinkle evenly with 1 tsp salt and 1/4 tsp pepper. Add the chicken to the saute pan and cook on each side for 6-8 minutes or until the chicken is fully cooked. (A meat thermometer will read 165 degrees fahrenheit when placed in the thickest part of the chicken.) Cut chicken diagonally and add to sauce and noodles.