15 Minute Zucchini Spaghetti with Tomato Sauce {vegan + gluten free}

15 Minute Zucchini Spaghetti with Tomato Sauce

  • Author: Kristen Stevens
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 2 servings 1x
  • Category: Dinner
  • Cuisine: American


Zucchini Spaghetti with Tomato Sauce is the perfect healthy weeknight dinner. The sauce has a rich flavor, is super easy to make, and is ready in 15 minutes. It’ll quickly become a family favorite.



  • 2 large zucchinis, cut with a julienne peeler or spiralizer (this is the spiralizer I have)
  • 2 teaspoons sea salt
  • 2 tablespoons avocado oil
  • 2 medium onions, chopped
  • 3 garlic cloves, smashed
  • 1 28-ounce can of crushed or diced tomatoes
  • 2 teaspoons sea salt
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons honey or coconut sugar
  • Optional: parmesan cheese or a little nutritional yeast


  1. Place the julienned zucchini in a large bowl and toss with 2 teaspoons of sea salt. Set aside.
  2. 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 very dark. Just this side of black.
  3. Scrape the onion and garlic into a blender and add the crushed or diced tomatoes. Blend until smooth. Pour the sauce back into the pot and add the remaining ingredients. Heat until the sauce is warm.
  4. Rinse the zucchini pasta under hot water then gently squeeze handfuls of it to dry.
  5. Serve the pasta with the sauce on top and a little parmesan cheese or nutritional yeast, if you like.