If you’re looking for a healthy, light, and refreshing alternative to traditional spaghetti, then zucchini spaghetti is your answer! This dish is a fantastic way to incorporate more vegetables into your diet while still enjoying the comfort of a classic pasta meal. Zucchini spaghetti, often referred to as “zoodles,” offers a delightful experience that can be both satisfying and guilt-free. Packed with flavor from fresh ingredients, this simple yet elegant dish is perfect for any meal, whether it’s a quick weeknight dinner or a special occasion.
Why Do We Love This Zucchini Spaghetti Recipe
There are plenty of reasons why zucchini spaghetti stands out as a favorite in many households. Firstly, it’s incredibly versatile. You can easily customize the dish with different sauces, herbs, and toppings to suit your taste. The texture of spiralized zucchini mimics traditional pasta, providing the satisfaction of a hearty meal without the heavy carbs.
Zucchini spaghetti is also a great way to sneak in more vegetables, making it an excellent choice for families with picky eaters. Its low-calorie content allows you to enjoy a guilt-free portion, and it’s suitable for various dietary preferences, including gluten-free and vegan options. Additionally, this recipe is quick to prepare, allowing you to whip up a delicious dinner in about 30 minutes.
Let’s explore the ingredients and learn how to make this tasty zucchini spaghetti that will surely impress your taste buds.
Ingredients for Zucchini Spaghetti
To create this wholesome dish, you’ll need the following ingredients:
- 4 tablespoons olive oil, divided
- 6 cloves garlic, minced
- 1 (28 ounces) can whole peeled tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon dried oregano
- 1 large sprig of basil
- 2 pounds zucchini
- 1/2 cup grated Parmesan cheese or chopped fresh herbs (optional)
These ingredients come together beautifully, providing a perfect balance of flavors while ensuring that your meal remains healthy.
How to Make Zucchini Spaghetti
Creating zucchini spaghetti is simpler than you might think. Follow this step-by-step guide to ensure perfect results:
Prepare the Tomato Sauce: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the minced garlic and sauté it until it begins to sizzle and become fragrant. Be careful not to let the garlic brown; instead, quickly add the canned whole peeled tomatoes, kosher salt, red pepper flakes, and dried oregano, along with 1 cup of water. Stir everything together, then bring the mixture to a low boil. Reduce the heat and let it simmer for about 15 minutes, stirring occasionally. As the sauce cooks, use a spoon to break apart any larger pieces of tomato for a consistent sauce. Add the basil sprig during the final three minutes of cooking to infuse its lovely flavor into the sauce.
Prepare the Zucchini: While your tomato sauce is simmering, it’s time to prepare the zucchini. Use a spiralizer or a vegetable peeler to create zucchini noodles. Alternatively, you can slice the zucchini into ribbons. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add half of the zucchini noodles to the hot skillet, tossing them to coat evenly in the oil. Sauté for about 2 minutes until they soften slightly. Remove the cooked zucchini and set it aside. Repeat the process with the remaining zucchini noodles, adding them to the skillet with the last tablespoon of oil.
Combine and Serve: Now that you’ve prepared both the zucchini noodles and the tomato sauce, it’s time to combine them! Place a generous serving of zucchini noodles on each plate and generously ladle the tomato sauce over the top. For added flavor, you can sprinkle some grated Parmesan cheese or your choice of fresh herbs, such as basil or parsley, over the dish.
The result is a plate of colorful, fresh, and healthy zucchini spaghetti that you will absolutely love!
How to Serve Zucchini Spaghetti
When it comes to serving zucchini spaghetti, presentation can make a world of difference. Start by twirling the zucchini noodles into nests on each plate. Ladle the vibrant, fragrant tomato sauce over the noodles, ensuring that each nest is nicely topped.
For garnish, consider adding a sprinkle of grated Parmesan cheese, which melts beautifully over the dish, enhancing the flavor. Fresh parsley or basil can add a pop of color as well as extra freshness. You might also add a drizzle of extra virgin olive oil for richness, and a dash of red pepper flakes if you want to kick up the heat. Pair your zucchini spaghetti with a crisp salad on the side, and you have an exquisite meal that’s appealing to the eye and the palate!
Expert Tips: Zucchini Spaghetti
To make the most of your zucchini spaghetti, consider these expert tips:
Choose firm zucchinis: Look for zucchinis that are firm and symmetrical. Avoid those with soft spots or blemishes.
Don’t overcook the zucchini: Zucchini cooks quickly; overcooking can result in mushy noodles. Aim for a crisp-tender texture.
Use quality olive oil: A good quality olive oil enhances the overall flavor of your dish. Choose extra virgin olive oil for the best taste.
Spice it up: If you enjoy a little heat, feel free to add more red pepper flakes to your sauce or even incorporate your favorite spices.
Experiment with toppings: Try different toppings such as toasted pine nuts, lemon zest, or even sautéed mushrooms to elevate the dish further.
How to Store Zucchini Spaghetti
Storing leftovers is a breeze! If you have any zucchini spaghetti left over, place it in an airtight container and store it in the refrigerator. It should keep for about 3 days. When you’re ready to enjoy it again, simply reheat it in a skillet over medium heat until warm. If you find the noodles have released moisture and appear watery, you can strain them slightly before reheating.
Avoid freezing zucchini spaghetti, as the texture of the zucchini can become mushy when thawed. It’s best enjoyed fresh!
Variations of Zucchini Spaghetti
One of the best things about zucchini spaghetti is its versatility. You can easily adapt the recipe to suit your dietary preferences or to incorporate seasonal ingredients. Here are a few variations to consider:
Pesto Zucchini Spaghetti: Instead of a tomato sauce, toss your zucchini noodles with a flavorful pesto sauce made from basil, pine nuts, garlic, and olive oil. This version is fresh and aromatic!
Creamy Alfredo Style: For a rich variation, consider making a light alfredo sauce with blended cashews and nutritional yeast, allowing you to enjoy a creamy texture without dairy.
Add Protein: To make your dish heartier, add grilled chicken, shrimp, or sautéed tofu. This addition not only boosts the protein content but also enhances the overall flavor profile.
Seasonal Vegetables: Mix in seasonal vegetables such as cherry tomatoes, bell peppers, or spinach. This not only adds color but also increases the nutritional value of your meal.
Asian-Inspired: Swap the tomato sauce for a light stir-fry sauce made with soy sauce, ginger, and sesame oil. Top it off with sesame seeds for a tasty twist.
Get creative with your zucchini spaghetti, and don’t hesitate to try new combinations that speak to your taste buds!
Frequently Asked Questions about Zucchini Spaghetti
Can I make zucchini spaghetti ahead of time?
Yes, you can prepare the tomato sauce ahead of time. Store it in the refrigerator, then quickly sauté the zucchini noodles just before serving.
Is zucchini spaghetti suitable for meal prep?
Absolutely! While the sauce can be made ahead and stored, try spiralizing the zucchini fresh to maintain its best texture. Alternatively, you can spiralize and store the zucchini noodles for a day, but they may release moisture if stored longer.
What’s the best way to spiralize zucchini?
Use a spiralizer, which creates lovely noodle shapes. If you don’t have one, a vegetable peeler can work for ribbon-like slices. Both methods will give you delicious results!
Can I use other vegetables for spaghetti?
Definitely! Carrots, sweet potatoes, or even cucumbers can be spiralized and used in a similar manner, providing different flavors and textures.
How do I make my zucchini spaghetti less watery?
To reduce moisture, salt the zucchini noodles before cooking. Let them sit for about 10 minutes, then pat them dry with a clean towel to absorb excess moisture.
Zucchini Spaghetti
Ingredients
- 4 Tbsp olive oil, divided
- 6 cloves garlic, minced
- 1 can (28 oz) whole peeled tomatoes
- 1 tsp kosher salt
- 1/2 tsp red pepper flakes
- 1/4 tsp dried oregano
- 1 large sprig basil
- 2 lbs zucchini
- 1/2 cup grated Parmesan cheese or chopped fresh herbs (optional)
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add minced garlic and sauté until fragrant.
- Add whole peeled tomatoes, kosher salt, red pepper flakes, dried oregano, and 1 cup of water. Stir and bring to a low boil. Reduce heat and simmer for 15 minutes.
- While the sauce is simmering, spiralize the zucchini into noodles. Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add half of the zucchini noodles and sauté for 2 minutes until slightly softened. Remove and repeat with remaining zucchini noodles.
- Combine zucchini noodles with tomato sauce. Serve with grated Parmesan cheese or fresh herbs on top.
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