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A bowl of zucchini spaghetti (zoodles) with fresh tomato sauce.

Zucchini Spaghetti with Tomato Sauce

Low-fat, low-calorie, no-carbs, gluten-free – Zucchini Spaghetti with Tomato Sauce is a perfect lunch or light dinner, done in about 5 minutes.
4 from 1 vote
Prep Time 3 mins
Cook Time 3 mins
Total Time 6 mins
Course Vegetables
Cuisine American
Servings 2
Calories 145 kcal


  • 1 medium zucchini trimmed
  • 1 teaspoon extra virgin olive oil
  • 1 small clove garlic minced (about ½ teaspoon)
  • ½ teaspoon fresh thyme one nice sprig, I just pull the leaves off it
  • Dash red pepper flakes (optional)
  • ½ cup hot prepared marinara sauce favorite jarred or homemade marinara
  • Salt and freshly ground pepper to taste
  • Fresh grated Parmesan cheese


  • Using a mandolin, julienne vegetable peeler, spiralizer, or your awesome knife skills, cut the zucchini into strands that resemble spaghetti, leaving the soft middle and seeds aside for another use.
  • Heat the oil in a sauté pan over medium heat; add the garlic and sauté for about 1 minute, do not brown the garlic. Add the zucchini stands, along with a pinch of salt, and cook, tossing often until they are tender but still have some bite (al dente) - about 3 to 4 minutes. Add the thyme leaves and red pepper flakes, if using. Toss well. Taste and season with salt and freshly ground pepper. Place on a warmed plate, top with ½ cup of sauce and Parmesan cheese.



LindySez: This recipe is written for one, but it’s super to make more. Just figure one zucchini and ½ cup sauce per person. Then, of course, you will also increase the garlic and oil a bit to all for the additional zucchini strands. I like to make it for myself for lunch. 5 minutes, 145 calories? Now that’s fast food that will fill you up, not fill you out!


Serving: 1gSodium: 537mgFiber: 4gCholesterol: 1mgCalories: 145kcalPolyunsaturated Fat: 5gSaturated Fat: 1gFat: 8gProtein: 4gCarbohydrates: 17g
Keyword gluten-free, low-caloria, low-fat, vegetarian, zoodles, zucchini noodles, zucchini spaghetti
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