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–+ servings
A half bowl of zucchini spaghetti with sauce.

Zucchini Spaghetti with Tomato Sauce

LindySez
Zucchini Spaghetti with Tomato Sauce is a fresh, naturally gluten-free lunch or light dinner that’s ready in about 5 minutes.
4 from 1 vote
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Prep Time 3 minutes
Cook Time 3 minutes
Total Time 6 minutes
Course Vegetarian
Cuisine American
Servings 2
Calories 145 kcal

Equipment

Ingredients
  

  • 1 medium zucchini
  • 1 teaspoon extra virgin olive oil
  • 1 small clove garlic minced (about ½ teaspoon)
  • ½ teaspoon fresh thyme
  • Dash red pepper flakes (optional)
  • ½ cup hot prepared marinara sauce homemade marinara or jarred
  • Salt and freshly ground pepper to taste
  • Fresh grated Parmesan cheese

Instructions
 

Cut the Zucchini

  • Trim the ends from the zucchini. Using a mandolin fitted with the julienne blade, cut the firm outer flesh lengthwise into long, spaghetti-like strands. Turn the zucchini as you work, stopping when you reach the soft, seedy center.
    A spiralizer, julienne peeler, or sharp knife will also work, although the size and texture of the strands will vary.

Gently cook the garlic

  • Heat the olive oil in a large sauté pan over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant. Do not let it brown.

Saute the zucchini

  • Add the zucchini strands and a pinch of salt. Cook for 3 to 4 minutes, tossing frequently, until the zucchini is tender but still has some bite. Avoid overcooking, or the strands will become soft and release too much water.

Season and serve

  • Add the thyme and red pepper flakes, if using, and toss to combine. Taste and season with salt and freshly ground pepper.
    Transfer to a warmed plate or shallow bowl. Top with the hot tomato sauce and freshly grated Parmesan, then serve immediately.

Notes

Notes

  • Have the tomato sauce hot before cooking the zucchini; the zucchini takes only a few minutes and should be served immediately.
  • Use a wide skillet so the zucchini sautés rather than steams. If doubling the recipe, cook it in two batches.
  • Spoon the sauce over the zucchini rather than simmering them together, which can make the zucchini watery and overly soft.
  • Zucchini vary considerably in size. One medium zucchini should yield about 2 generous cups of strands before cooking.

Nutrition

Serving: 1 servingCalories: 145kcalCarbohydrates: 17gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 1mgSodium: 537mgFiber: 4g
Keyword gluten-free, low-caloria, low-fat, vegetarian, zoodles, zucchini noodles, zucchini spaghetti
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