Zucchini Spaghetti Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 servings
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Calories
249 kcal
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Course
Dinner
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Cuisine
North American
Zucchini Spaghetti Recipe
Description
This recipe transforms zucchini into noodle-like strands that mimic spaghetti texture but with a lighter, fresh quality. The zucchini is salted to draw out moisture then rinsed and gently dried before serving. Concurrently, a sauce is prepared by browning onions and garlic to develop flavor, then pureeing with canned diced tomatoes for smoothness. The sauce is finished with honey for subtle sweetness, balsamic vinegar for acidity, and salt to taste, heated through before serving.
The zucchini noodles maintain a crisp-tender texture when served, contrasting with the warm, tangy tomato sauce. Optional toppings like Parmesan cheese or nutritional yeast add savory richness and umami. This dish suits those seeking a vegetable-forward pasta alternative or a lighter meal option.
Ingredients
- 2 large zucchini cut with a julienne peeler or spiralizer
- 2 teaspoons salt sea salt
Tomato Sauce
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 medium onion chopped
- 3 cloves garlic smashed
- 28 ounce diced tomatoes canned
- 2 teaspoons honey or coconut sugar
- 1 teaspoons balsamic vinegar
- 1 teaspoon salt more to taste, sea salt
- Parmesan Cheese to serve, optional, or nutritional yeast
Instructions
- Place the julienned zucchini in a large bowl and toss with 2 teaspoons of sea salt. Set aside.
- Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring frequently, for 10 minutes. Add the garlic and cook for 2 minutes more. You want the onion to be nice and brown.
- Scrape the onion and garlic into a blender and add the diced tomatoes. Blend until smooth. Pour the sauce back into the pot and add the remaining ingredients. Heat until the sauce is warm.
- Rinse the zucchini pasta well under hot water then gently squeeze handfuls of it to dry.
- Serve the pasta with the sauce on top and a little parmesan cheese or nutritional yeast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1 serving = ½ of the recipe | |
| Calories | 249kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Sodium | 1196mg | 50% |
| Potassium | 1030mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 649IU | 13% |
| Vitamin C | 67mg | 74% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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