zucchini spaghetti recipe
The Best zucchini spaghetti recipe
I love this recipe because it’s so versatile. You can swap out the sauce—tomato-based, creamy, or even a simple garlic-and-olive oil blend—and it still works beautifully. It’s also a great way to sneak in more veggies if you’re trying to make meals more nutritious without making anyone feel like they’re eating “health food.” The zucchini is low in calories but high in fiber and vitamin C, making it a smart choice for anyone looking to add more plant-based goodness to their plate. Plus, it’s a great way to involve kids in the cooking process—they can help shred the zucchini, and it’s a fun way to teach them about different textures and flavors. It’s that kind of recipe that feels like a no-brainer for everyday meals or special occasions, whether you’re hosting a potluck or just want something light but hearty for the family.
Zucchini Spaghetti with Classic Tomato Sauce
A light, fresh twist on pasta that uses zucchini as a low-carb noodle alternative. The dish keeps the cozy flavors of tomato sauce while offering a lighter, healthier meal.
🥘Ingredients
- 4 medium zucchinis
- 1 tbsp olive oil
- 1 cup canned crushed tomatoes
- 2 cloves garlic
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt to taste
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
2
Slice zucchinis lengthwise into thin noodle-like strips. Toss with olive oil and salt, then spread on the baking sheet. -
3
Bake for 15–20 minutes until tender and slightly charred. Set aside. -
4
While zucchini bakes, heat crushed tomatoes, garlic, oregano, and red pepper flakes in a skillet over medium heat. Simmer for 8–10 minutes until thickened. -
5
Toss baked zucchini noodles with the sauce, mixing gently to coat evenly. -
6
Serve immediately, garnished with fresh basil if desired.
🔧Equipment
- Vegetable peeler
- Large skillet
- Mixing bowl
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Zucchini Spaghetti with Classic Tomato Sauce Works
❓ Frequently Asked Questions About Zucchini Spaghetti with Tomato Sauce
Can I substitute other vegetables for zucchini in this recipe?
Yes, you can! Squash like spaghetti squash, butternut squash, or even thick-fleshed eggplant work well. Just cut them into noodle-like strips before cooking, and adjust the cooking time slightly to ensure they soften fully.
How do I know if my zucchini is ripe enough for this recipe?
Look for firm, smooth-skinned zucchini that’s slightly heavier than expected for its size. Avoid overly soft or shriveled produce. A ripe zucchini will yield long, string-free noodles when sliced.
Can I make this recipe ahead of time?
Yes, but prep the zucchini noodles fresh just before cooking to avoid a mushy texture. Store the sauce separately in an airtight container for up to 3 days, then reheat gently before combining.
What if I don’t have a spiralizer?
No spiralizer? No problem! Use a sharp knife to cut zucchini into thin, long strips (about 1/8-inch thick) and trim the ends. For extra texture, lightly roast the strips before slicing for a slightly caramelized bite.
How do I store leftover zucchini noodles?
Cool and rinse the noodles under cold water to stop cooking. Store in an airtight container in the fridge for up to 2 days. Reheat quickly in a pan with a splash of water or oil to restore softness.
