Go Back
–+ servings
A plate of Zucchini Noodle Spaghetti with tomato sauce, parmesan, and a gold fork.
Kaeleigh Pugliese

Zucchini Noodle Spaghetti

5 from 1 vote
This zucchini noodle spaghetti is a light, fresh twist on classic pasta night, made with spiralized zucchini and a simple tomato sauce seasoned with garlic, herbs, and basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 83
Ingredients Equipment Method Nutrition Notes

Equipment

Ingredients  

  • 4 medium zucchini spiralized into noodles
  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 1 small onion diced
  • 1 can (14.5oz) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes
  • 1 cup fresh basil leaves chopped
  • Parmesan cheese for serving

Instructions
 

  1. Spiralize the zucchini into noodles using a spiralizer. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons.
  2. In a large pan over medium heat, add olive oil, then sauté the diced onion until softened, about 4-5 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the crushed tomatoes, dried oregano, dried basil, and red pepper flakes. Season with salt and pepper to taste. Let the sauce simmer for 10-15 minutes to allow the flavors to meld.
  5. While the sauce is simmering, heat a separate large pan over medium heat. Add the zucchini noodles and sauté them for 2-3 minutes, just until tender but still slightly crisp. Be careful not to overcook them as they can become soggy.
  6. Plate the zucchini noodles and top with the marinara sauce. Sprinkle with fresh basil and grated Parmesan cheese.

Nutrition

Calories: 83kcalCarbohydrates: 10gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 22mgPotassium: 597mgFiber: 3gSugar: 6gVitamin A: 794IUVitamin C: 39mgCalcium: 67mgIron: 1mg

Notes

  • Avoid watery noodles: Lightly sauté zucchini noodles for just 2–3 minutes and avoid overcrowding the pan.
  • Salt at the end: Salting zucchini early draws out moisture; season after cooking for the best texture.
  • Simmer the sauce separately: Letting the sauce thicken before adding the noodles keeps the dish from becoming watery.
  • Serve immediately: Zucchini noodle spaghetti is best enjoyed fresh while the noodles are tender-crisp.
  • Use fresh basil last: Stir in basil just before serving to preserve its flavor and color.
  • Serving Suggestions: We love serving these zucchini noodles with Chicken Meatballs, Wedge Salad and Gluten-Free Focaccia.

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post!
QR Code linking back to recipe