Zucchini Spaghetti

Zucchini Spaghetti
  • PREP TIME
    10 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    30 mins
  • SERVING
    3 People
  • VIEWS
    145

Transform humble zucchini into a surprisingly satisfying, pasta-like experience! This dish delivers a vibrant and flavorful alternative to traditional spaghetti, perfect for a light yet comforting meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    29 g
  • Cholesterol
    93 mg
  • Fiber
    8 g
  • Protein
    32 g
  • Saturated Fat
    9 g
  • Sodium
    3801 mg
  • Sugar
    18 g
  • Fat
    25 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 7 mins In a large skillet, heat over medium-high heat. Add ground beef and black pepper. Cook, breaking up the meat with a spoon, until browned and no longer pink, about 5-7 minutes. Drain off any excess grease.

Image Step 02
02 Step

Recipe View 2 mins Stir in the tomato sauce, crushed tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes (if using). Bring to a simmer and cook for 2 minutes, allowing the flavors to meld.

Image Step 03
03 Step

Recipe View 1 mins Stir in the tomato paste, incorporating it well into the sauce.

Image Step 04
04 Step

Recipe View 10 mins Add the zucchini noodles to the skillet, gently pressing them down into the sauce to ensure they are submerged. Reduce heat to medium-low, cover, and simmer until the zucchini is tender-crisp, about 8-10 minutes. Stir occasionally to prevent sticking.

Image Step 05
05 Step

Recipe View Serve immediately. Garnish with fresh basil or grated Parmesan cheese, if desired.

For a vegetarian option, omit the ground beef and add a can of drained and rinsed cannellini beans or lentils for added protein.
To prevent watery zucchini, lightly salt the zucchini noodles and let them sit in a colander for 15 minutes before cooking. This will draw out excess moisture.
Feel free to customize the sauce with your favorite vegetables, such as mushrooms, bell peppers, or onions.
Add a splash of balsamic vinegar or a pinch of sugar to the sauce for extra depth of flavor.
To make it vegan, omit the ground beef and substitute with plant-based ground. You may also want to add a touch of maple syrup to give it the taste of the meat

Maurine Swift

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 48 Ratings)
Total Reviews: (4)
  • Brooks Beer

    This recipe is a great way to sneak in extra vegetables! My kids loved it!

  • Madison Connelly

    Easy to make and a healthy alternative to traditional spaghetti. Will definitely make again!

  • Rosanna Stehr

    I added some mushrooms and bell peppers to the sauce and it was even better!

  • Norberto Kling

    I was surprised how much the zucchini noodles resembled real pasta. The sauce was delicious.

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