Zucchini Spaghetti Recipe
Zucchini spaghetti is a light and veggie-loaded take on a familiar favorite. Fresh zucchini noodles are served with a rich homemade tomato sauce. It's an easy recipe for weeknights, and it's ready in just 15 minutes!
Ingredients
- 2 large zucchini, cut with a julienne peeler or spiralizer
- 2 teaspoons sea salt
Tomato Sauce
- 2 tablespoons cooking oil
- 2 medium onions, chopped
- 3 cloves garlic , smashed
- 28 ounce can diced tomatoes
- 2 teaspoons honey or coconut sugar
- 1 teaspoons balsamic vinegar
- 1 teaspoon sea salt, more to taste
- Optional: parmesan cheese or a little nutritional yeast, to serve
Instructions
- Place the julienned zucchini in a large bowl and toss with 2 teaspoons of sea salt. Set aside.2 large zucchini, 2 teaspoons sea salt
- 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 nice and brown.2 tablespoons cooking oil, 2 medium onions, 3 cloves garlic
- Scrape the onion and garlic into a blender and add the diced tomatoes. Blend until smooth. Pour the sauce back into the pot and add the remaining ingredients. Heat until the sauce is warm.28 ounce can diced tomatoes, 1 teaspoon sea salt, 1 teaspoons balsamic vinegar, 2 teaspoons honey or coconut sugar
- Rinse the zucchini pasta well under hot water then gently squeeze handfuls of it to dry.
- Serve the pasta with the sauce on top and a little parmesan cheese or nutritional yeast.
Notes
Tip for serving this to young kids: Mix half zucchini noodles with half regular spaghetti. I do this for my daughter, and she eats it without complaint!
Serving: 1 serving = ½ of the recipe, Calories: 249kcal, Carbohydrates: 27g, Protein: 5g, Fat: 15g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 1g, Sodium: 1196mg, Potassium: 1030mg, Fiber: 5g, Sugar: 18g, Vitamin A: 649IU, Vitamin C: 67mg, Calcium: 87mg, Iron: 2mg