Super Easy Seafood Marinara

Seafood marinara

Some girls “splurge” and come home with new clothes/shoes/handbags/make up. Me? Well, I come home with half a kilo of organic zucchinis and some freshly grated grana padano. Show me a nice dress that costs more than $10, and I’ll spend hours debating on whether I absolutely need it. Show me the cheese counter at the green grocers, and I don’t even hesitate on buying more despite having multiple types of cheese at home already. And the zucchinis? Well, I felt like zoodles. So, there’s that.

Have you had zoodles yet? They’re basically just zucchini noodles. You probably have tried them, haven’t you? They’ve been around for so long! Me on the other hand, I was slow to jump on the zoodle train. I only tried them for the first time a couple of weeks ago, but I’m hooked now. I’ve been asked a few times now where I got my spiraliser from, and to be honest… It cost me like $7 off eBay. This is the exact one I got right here. So for less than $10, you too can have zoodles like me!! (Well don’t I sound like a cheesy infomercial?).

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If you’ve never seen one of these before, they’re amazing. You put a zucchini in one end. Spin it around and around, and out comes noodles. It’s pretty much the closest I’ll ever get to performing magic. Then you basically just use them in place of noodles or spaghetti. Some people eat it raw, I haven’t quite plucked up the nerve to do that yet. I’m just not keen on the idea of eating a big bowl of raw zucchini, but never say never. One day I might just give it a go! Currently, I either just blanch them (pop them into a pot of boiling water for 1 minute – you don’t need any more than that) or I sauté them in a bit of olive/coconut/sesame oil which is also yummo.

To have on my zoodles, I made a super simple seafood marinara. And I mean simple. And a great one to use up old veggies. I needed to use up some off cuts I had sitting in the fridge, so I figured this would be a good opportunity to do so. Feel free to use whatever veggies you have on hand though! I also just used a seafood marinara mix, which is usually just an assortment of different fish and shellfish. I got ours from a local fish mongers, but you can get it almost everywhere now, even in supermarkets.

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You of course, don’t need to use zoodles. You can easily sub it for whichever pasta you prefer. But it’s low carb (if you’re into that kinda thing), it’s also a good gluten free option (if you’re also into that kinda thing) and most importantly, it’s a fab way to include more veggies into your diet (everyone should definitely be into that kinda thing).

It’s another goodie to add to your weeknight repertoire. 

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Enjoy guys & gals!

Laura x

Seafood Marinara
Serves 2
A delicious and simple way to include seafood into your weeknight dinners.
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 zucchinis, sliced into noodles*
  2. 1 teaspoon olive oil
  3. 1/2 onion, diced
  4. 2 cloves garlic, minced
  5. 1/2 red capsicum, diced (optional)
  6. 1/2 zucchini, diced (optional)
  7. 1 red chilli, sliced (optional)
  8. 1x 700g bottle of passata
  9. 350g seafood marinara mix
  10. Sea salt and pepper to taste
  11. Grated parmesan/grana padano to serve (optional)
  12. Chopped parsley leaves to serve (optional)
Instructions
  1. Heat oil on a medium heat in a deep pan.
  2. Sauté onion and garlic for 1-2 until softened and fragrant.
  3. Add capsicum and zucchini (if using) and continue to sauté for a further 1-2mins.
  4. Add passata, chilli, salt and pepper and bring to the boil.
  5. Add seafood marinara mix and turn heat down to gentle simmer.
  6. Cook covered for 4-5mins, or until seafood is just cooked.
  7. In the meantime, prepare zucchini noodles as preferred (steamed/blanched/sautéed) and place onto two plates.
  8. Ladle marinara sauce over the noodles, and serve garnished with parsley and grated cheese.
Notes
  1. *If you don't want to use zucchini noodles, feel free to replace with regular pasta (approximately 100g per person).
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