Zucchini Noodle Spaghetti
This easy Zucchini Noodle Spaghetti recipe is a great way to enjoy the flavor of fresh herbs and sauteed yellow onions cooked in a pasta sauce over zucchini pasta! This low carb dinner is a great way to use extra zucchini from your garden. Made in 30 minutes!
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Zucchini spaghetti is always a great option for a low carb diet. It’s not much different than regular spaghetti and you can still have all the regular pasta dishes your heart desires!
Making spiralized zucchini noodles may seem daunting but with a little effort and a nifty handheld spiralizer, this is the best way to enjoy zucchini!
With a spiralizer attachment, this zoodle spaghetti makes an simple and easy weeknight meal. This zucchini recipe will feed the entire family without the heavy feeling of traditional pasta, all the while still being a hearty meal.
Cooking zucchini noodles is a great way to use excess zucchini from your garden or even just from the grocery store during the summer months. Fresh tomatoes and fresh zucchini will make all the difference in this recipe!
Zucchini Noodle Spaghetti is a great vegetarian meal and is filling on its own. If you want to make this heartier or add some protein, you could use ground beef or turkey in your tomato sauce. Making a meat sauce will enhance the flavor while adding a bit more substance.
Why You’ll Love this Recipe:
Light & Healthy: A low-carb, gluten-free alternative to traditional pasta, packed with fresh vegetables and flavor.
Quick & Easy: Ready in under 30 minutes with simple ingredients and minimal prep.
Bursting with Flavor: The homemade marinara sauce with garlic, onions, and basil adds a rich, savory depth.
Customizable: Adjust the spice level, add protein like grilled chicken or shrimp, or mix in extra veggies for variety.
Perfect Texture: Zucchini noodles stay tender-crisp when lightly sautéed, giving a satisfying bite without becoming soggy.
Ingredients to Make Zucchini Noodle Spaghetti:
- zucchini. Medium-sized zucchini work best for even, sturdy noodles. Avoid overripe zucchini, as they contain more water and can become mushy.
- onion & garlic cloves. Fresh garlic and onion add depth to the sauce. Sautéing them first brings out their natural sweetness.
- crushed tomatoes. A 14.5 oz can of crushed tomatoes provides a smooth base for the marinara sauce. If you prefer a chunkier texture, use diced tomatoes instead.
- seasonings. Dried oregano and basil are classic Italian herbs give the sauce its signature flavor. You can substitute with Italian seasoning if needed. Red pepper flakes add a subtle heat.
How to Make Zucchini Noodle Spaghetti:
- Spiralize the zucchini into noodles using a spiralizer. If you don’t have a spiralizer, you can use a julienne peeler or vegetable peeler to create thin ribbons.
- In a large pan over medium heat, add olive oil, then sauté the diced onion until softened, about 4-5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- 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.
- 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.
- Plate the zucchini noodles and top with the marinara sauce. Sprinkle with fresh basil and grated Parmesan cheese.
Recommended Equipment
Recipe Notes & Tips:
- Avoid Soggy Zucchini Noodles: Zucchini releases water when cooked, so sauté them for only 2–3 minutes until just tender. Overcooking will make them watery.
- Drain or Pat Dry If Needed: If your zucchini noodles release too much moisture, place them on a paper towel after cooking to absorb excess liquid.
- Use Fresh or Canned Tomatoes: While crushed canned tomatoes provide convenience, you can use fresh Roma or plum tomatoes, blended, for a homemade touch.
- Let the Sauce Simmer: Allowing the sauce to cook for 10–15 minutes helps deepen the flavor and thicken it naturally.
- Customize Your Sauce: Add extra vegetables like mushrooms, bell peppers, or spinach for more nutrients and texture.
- Add Protein: For a heartier meal, serve with grilled chicken, shrimp, or ground turkey mixed into the sauce.
Serving Suggestions:
- Italian Chopped Salad
- Garlic Green Beans
- Seafood Stew
- Roasted Zucchini and Tomatoes
- Walnut Pear Salad
- Cauliflower Crust Pizza
How to Store:
Refrigeration: Store leftover zucchini noodles and sauce separately in airtight containers. The noodles stay fresh for 2–3 days, while the sauce lasts up to 5 days in the refrigerator.
Reheating: Warm the sauce on the stovetop over medium heat. Reheat the zucchini noodles in a dry pan for 1–2 minutes to avoid excess moisture. Avoid microwaving the noodles, as they can become soggy.
Freezing: The marinara sauce freezes well for up to 3 months in a freezer-safe container. However, zucchini noodles do not freeze well due to their high water content. If meal prepping, spiralize fresh zucchini before freezing and cook when ready to serve.
FAQs:
Yes, but for the best texture, store the sauce and zucchini noodles separately. Cook the noodles just before serving to prevent them from becoming watery.
Yes, but check for excess moisture. Pre-packaged zucchini noodles tend to release more water, so drain them well and sauté briefly.
Absolutely! This dish pairs well with grilled chicken, shrimp, ground turkey, or even chickpeas for extra protein.
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Zucchini Noodle Spaghetti
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
- 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.
- In a large pan over medium heat, add olive oil, then sauté the diced onion until softened, about 4-5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- 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.
- 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.
- Plate the zucchini noodles and top with the marinara sauce. Sprinkle with fresh basil and grated Parmesan cheese.
Nutrition
Notes
-
- Avoid Soggy Zucchini Noodles: Zucchini releases water when cooked, so sauté them for only 2–3 minutes until just tender. Overcooking will make them watery.
- Drain or Pat Dry If Needed: If your zucchini noodles release too much moisture, place them on a paper towel after cooking to absorb excess liquid.
- Use Fresh or Canned Tomatoes: While crushed canned tomatoes provide convenience, you can use fresh Roma or plum tomatoes, blended, for a homemade touch.
- Let the Sauce Simmer: Allowing the sauce to cook for 10–15 minutes helps deepen the flavor and thicken it naturally.
- Customize Your Sauce: Add extra vegetables like mushrooms, bell peppers, or spinach for more nutrients and texture.
- Add Protein: For a heartier meal, serve with grilled chicken, shrimp, or ground turkey mixed into the sauce.
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