Best 6 Zucchini Marinara Recipes

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Zucchini marinara is a delightful dish that combines the fresh, mild flavor of zucchini with a rich, flavorful marinara sauce. It's a versatile dish that can be served as an appetizer, main course, or side dish. Whether you're looking for a quick and easy weeknight meal or a more elaborate dish for a special occasion, there's a zucchini marinara recipe out there to suit your needs.

Let's cook with our recipes!

ZUCCHINI SPAGHETTI ALLA MARINARA



Zucchini Spaghetti alla Marinara image

This is a great gluten-free, grain-free, and uncooked recipe. Add cheese of your choice, if desired.

Provided by Monica Loew

Categories     Fruits and Vegetables     Vegetables     Squash

Time 15m

Yield 4

Number Of Ingredients 9

2 ripe tomatoes, chopped
½ (8 ounce) can tomato paste
½ cup water, or as needed
2 tablespoons simple syrup
2 tablespoons chopped garlic
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon sea salt
4 zucchini, peeled and spiralized

Steps:

  • Blend tomatoes, tomato paste, water, simple syrup, garlic, balsamic vinegar, olive oil, and sea salt together in a high-speed blender until smooth. Add more water if sauce is too thick.
  • Place spiralized zucchini in a bowl; add sauce and toss to coat.

Nutrition Facts : Calories 124.6 calories, Carbohydrate 21.6 g, Fat 4 g, Fiber 4.1 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 690.2 mg, Sugar 9.6 g

PASTA WITH ZUCCHINI, MUSHROOMS AND CANNELLINI BEANS IN MARINARA



Pasta With Zucchini, Mushrooms and Cannellini Beans in Marinara image

I was looking for a recipe that was filling and healthy in the same breath and had to use my zucchini & mushrooms before they went bad and decided to throw this all together and prayed it would be good and we enjoyed it.

Provided by Dizdezi

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 large onion, divided in 1/2
8 garlic cloves, minced divided in 1/2
4 tablespoons olive oil
1 1/2 large zucchini, chopped into circles and then into 4 's
8 ounces of sliced portabella mushrooms
15 ounces cannellini beans
2 ounces pecorino romano grated cheese
2 ounces shredded part-skim mozzarella cheese
1 lb penne pasta
2 (28 ounce) cans of tuttorusso crushed tomatoes
basil

Steps:

  • Set up 3 pots: 1 with water for pasta, 1 for zucchini, onion, mushroom & beans & 1 for marinara sauce.
  • In two of the three pots set up 2 tbsp of olive oil and saute onion (1/2 & 1/2) until cooked but not brown, add 4 cloves minced garlic to onion in each pot and again cook DO NOT brown. Add crushed tomatoes to 1 pot and basil, cook on a low flame for about a 1/2 hour. In the other pot add zucchini, mushroom and cook until zucchini is soft, add beans and cook for 2 more minutes, remove from heat. Cook pasta according to box.
  • Add veggies to top of pasta, add shredded mozzarella, top with marinara sauce and grated cheese.

ZUCCHINI NOODLES WITH MUSHROOM MARINARA



Zucchini Noodles with Mushroom Marinara image

A vegetarian recipe with thin noodles made from zucchini and topped with a mushroom tomato sauce.

Provided by Hunt's

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 35m

Yield 4

Number Of Ingredients 9

2 tablespoons Pure Wesson® Canola Oil, divided
1 (8 ounce) package sliced fresh button mushrooms, chopped
½ cup chopped yellow onion
1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, undrained
1 (8 ounce) can Hunt's® Tomato Sauce
1 tablespoon balsamic vinegar
½ teaspoon garlic salt, divided
6 medium zucchini, sliced
1 tablespoon Grated Parmesan cheese

Steps:

  • Heat 1 tablespoon oil in large saucepan over medium-high heat. Add mushrooms and onion; cook 5 minutes or until tender, stirring occasionally. Stir in undrained tomatoes, sauce, vinegar and 1/4 teaspoon garlic salt. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.
  • Meanwhile, carefully cut zucchini lengthwise into long thin noodles with vegetable peeler, stopping when seeds are visible. Discard center portion of zucchini.
  • Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add zucchini noodles and remaining 1/4 teaspoon garlic salt; cook 5 minutes or until desired doneness, stirring occasionally. Serve zucchini noodles with sauce. Top with cheese, if desired.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 21.3 g, Cholesterol 1.1 mg, Fat 8.1 g, Fiber 5.9 g, Protein 7.8 g, SaturatedFat 0.9 g, Sodium 890.2 mg, Sugar 11.8 g

ZUCCHINI MARINARA - DIABETIC



Zucchini Marinara - Diabetic image

Make and share this Zucchini Marinara - Diabetic recipe from Food.com.

Provided by Barb G.

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
1 small onion, thinly sliced
2 medium tomatoes, chopped
2 cloves garlic, minced
1 tablespoon minced fresh parsley
1 tablespoon minced basil
1 1/2 cups sliced zucchini
salt and pepper
1 tablespoon parmesan cheese

Steps:

  • In a skillet over medium heat, heat oil.
  • Add the onion and saute for 4 minutes.
  • Add the tomatoes, garlic, parsley, and basil.
  • Cook for 3 minutes Add the zucchini and cook for 5 minutes.
  • Season with salt and pepper and sprinkle with Parmesan cheese.

ZUCCHINI SPAGHETTI WITH LENTIL MARINARA



ZUCCHINI SPAGHETTI WITH LENTIL MARINARA image

Categories     Pasta

Yield 4 people

Number Of Ingredients 13

1 cup dried french lentils
2 cups water
2 tablespoons olive oil, divided
1 medium yellow onion, diced
2 garlic cloves, minced
2-15 oz cans organic tomato sauce
1/2 cup red wine
Dash of red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried thyme
4-6 medium zucchini, spiralized into pasta
salt and black pepper to taste

Steps:

  • INSTRUCTIONS Add lentils and 2 cups of water to a medium pot. Bring to a boil and then lower to a simmer and cook until lentils are tender and liquid is evaporated, about 30 minutes. Meanwhile, add 1 tablespoon olive oil to a pan over medium heat. Add the onion and saute for 5 minutes, or until translucent. Add the garlic and saute for an additional minute, until fragrant. Add the tomato sauce, wine, vinegar, basil, oregano, thyme, and salt and pepper to taste. Simmer on low for 20 minutes. When lentils are done cooking, add them to the sauce and simmer for an additional 5 - 10 min. In a separate pan, add the remaining tablespoon of olive oil and saute the zucchini pasta for 5 - 10 minutes, until desired tenderness is achieved. Puree 1 cup of the marinara sauce and reincorporate back into the sauce to increase thickness. Divide the pasta among four plates and top with lentil marinara. Serve hot. NOTES Fresh zucchini will often lose moisture as the zucchini pasta cooks so be sure to drain any liquid that has built up in the pan. The recipe holds well as leftovers, but the zucchini does tend to release extra moisture as it sits so be sure to drain pasta before serving. There will be a lot of leftover sauce, but it is yummy on regular pasta too. ;)

ZUCCHINI MARINARA



ZUCCHINI MARINARA image

Categories     Sauce     Vegetable     Appetizer     Sauté     Quick & Easy

Yield 4 to 6 Servings

Number Of Ingredients 8

Approx. 2#'S Zucchini
4 oz. 100% Olive Oil
1 oz. Sweet Basil
½ teaspoon Black Pepper
1 tablespoon Chicken Base
1 tablespoon Sugar
1 28 oz. Can Whole Peeled Tomatoes (drained & smashed)
1 clove Fresh Garlic chopped

Steps:

  • Cut ends off zucchini and discard. Cut zucchini in half lengthwise. Slice zucchini in pieces approximately 1/4" wide. In a medium size frying pan, combine all of the ingredients except the tomatoes. Saute' on medium high heat until the zucchini starts to soften, approximately 5 to 6 minutes, mixing often. Add the tomatoes and cook an additional 20 minutes mixing often, being careful not to over cook. If desired you may skim off any excess oil.

Tips:

  • Choose tender zucchini for a better taste and texture.
  • If you don't have a spiralizer, use a vegetable peeler to create zucchini noodles.
  • Use ripe tomatoes for a sweeter and more flavorful sauce.
  • Add some fresh herbs, such as basil or oregano, to the sauce for extra flavor.
  • If you want a creamier sauce, add a dollop of cream or yogurt.
  • Serve the zucchini marinara with a side of bread or pasta.

Conclusion:

Zucchini marinara is a delicious and healthy meal that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it is also a low-calorie and low-carb dish. With so many different recipes to choose from, there is sure to be a zucchini marinara recipe that you will love.

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