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Zucchini Spaghetti Napoli

Serves 4


5 zucchinis, spiralised into thin noodles

1 onion, finely chopped

3 garlic cloves, finely chopped

2 tsp dried oregano

Small handful fresh basil leaves, torn up

700mls tomato puree

1 tbs extra virgin coconut oil

Parmesan cheese, grated

Pinch unrefined salt & freshly ground black pepper


Step 1 Melt coconut oil in a large pan over medium heat, cook onion for 4 minutes then add garlic and cook for a further 2 minutes.

Step 2 Add tomato puree to pan and simmer over low heat until thickened.

Step 3 Stir zoodles, oregano, and salt / pepper into sauce. Cook for a further minute and then serve with torn basil leaves and grated parmesan.

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Posted by admin