Let's take a look at our recipe for keto zucchini noodles (zoodles) with creamy tomato sauce to show that substituting pasta doesn't mean substituting flavor.
Heat a pot to medium-low heat. Add the olive oil and sauté the onions over medium-low heat until soft (5-10 minutes).
Add the tomato sauce, vegetable broth, heavy cream and paprika. Add salt and pepper, to taste. Mix well and cook for 5 minutes. Keep warm.
Cut the ends off of the zucchini and then cut into long strips (like noodles) using a spiralizer or sharp knife. Discard the seedy core.
Bring a pot to medium heat. Heat the olive oil and add the garlic. Let it cook for 1 minute. Add the zucchini strips and stir. Add salt, pepper and Italian herbs. Cook for a couple of minutes.
Serve the zucchini noodles with the tomato sauce and top with one bocconcini in each dish.
Notes
You can easily store both the sauce and the spiralized zucchinis in the fridge for 2-3 days. They can be frozen for a few months.