Zoodles in Creamy Tomato Sauce | The TipToe Fairy Print

Zoodles in Creamy Tomato Sauce

  • Author: Stephanie Pass
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2-3 servings 1x


  • 3 zucchini, spiralized
  • 15 oz can crushed tomatoes
  • 2 tablespoons Crisco┬« Refined Organic Coconut Oil
  • 1 tablespoon minced garlic
  • 1/4 cup Parmesan cheese
  • 1/4 cup sour cream
  • 1 teaspoon Italian seasoning
  • dash of salt
  • shredded mozzarella cheese for topping


  1. Spiralize 3 zucchini.
  2. In a large skillet melt 1 tablespoon of Crisco® Refined Organic Coconut Oil on medium high.
  3. Saute the zoodles for 1-2 minutes in the coconut oil.
  4. Remove the zoodles from the pan.
  5. Turn fire down to medium.
  6. Melt an additional tablespoon of coconut oil in the skillet.
  7. Add the garlic and saute just until it become aromatic. Then, add the crushed tomatoes, Italian seasoning, salt, and Parmesan cheese.
  8. When sauce is bubbly, add sour cream and mix until it is completely incorporated into the sauce.
  9. Add the zoodles and toss in the sauce for a minute or two.
  10. Remove from fire and serve immediately topped with mozzarella cheese.

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