Best 4 Zucchini Spaghetti Alla Marinara Recipes
Zucchini spaghetti alla marinara, also known as "zoodles" with marinara sauce, is a healthy and delicious alternative to traditional pasta dishes. This dish is made using spiralized zucchini, which are long, thin strips that resemble spaghetti noodles. The zucchini is then tossed with a flavorful marinara sauce, which is typically made with tomatoes, garlic, basil, and oregano. Zucchini spaghetti alla marinara is not only low in calories and carbohydrates, but it is also a good source of vitamins and minerals. This dish is also a great way to incorporate more vegetables into your diet.
Let's cook with our recipes!
ZUCCHINI SPAGHETTI ALLA MARINARA
This is a great gluten-free, grain-free, and uncooked recipe. Add cheese of your choice, if desired.
Provided by Monica Loew
Categories Squash Recipes
Time 15m
Yield 4
Number Of Ingredients 9
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
THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)
After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!
Provided by Chef John
Categories Vegetarian Zucchini Main Dishes
Time 8h55m
Yield 2
Number Of Ingredients 9
Steps:
- Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
- Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
- Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
- As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
- Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
- Serve with more grated cheese and fresh basil.
Nutrition Facts : Calories 1016.2 calories, Carbohydrate 62.5 g, Cholesterol 56.5 mg, Fat 78.1 g, Fiber 8.3 g, Protein 23.3 g, SaturatedFat 19.6 g, Sodium 479.3 mg, Sugar 11.9 g
ZUCCHINI SPAGHETTI ALLA MARINARA
This is a great gluten-free, grain-free, and uncooked recipe. Add cheese of your choice, if desired.
Provided by Monica Loew
Categories Squash Recipes
Time 15m
Yield 4
Number Of Ingredients 9
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
ZUCCHINI MARINARA
The Monterey Jack cheese is surprising in this "Italian" dish but it works better than Italian cheeses, in my opinion.
Provided by TPubmgjbd
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute zucchini in 3 Tablespoons olive oil until lightly browned; drain.
- Place in 1-1/2 quart casserole.
- Combine marinara sauce, wine, remaining oil, garlic, basil and oregano in small saucepan; stir well.
- Simmer for 15 minutes, stirring occasionally.
- Spoon sauce over zucchini; mix well.
- Sprinkle cheese over sauce; cover.
- Bake at 325 degrees for 30 minutes.
- Bake, uncovered, for 5 minutes longer.
Nutrition Facts : Calories 235.6, Fat 16.7, SaturatedFat 5.1, Cholesterol 16.8, Sodium 484.3, Carbohydrate 11.8, Fiber 1.1, Sugar 8.3, Protein 7
Tips:
- To make perfect zucchini spaghetti, use a spiralizer to cut the zucchini into long, thin strands. If you don't have a spiralizer, you can use a sharp knife to carefully slice the zucchini into thin ribbons.
- When cooking the zucchini spaghetti, be sure to cook it until it is tender but still has a slight crunch. Overcooking will make the zucchini spaghetti mushy.
- If you are using a store-bought marinara sauce, be sure to choose one that is made with high-quality ingredients and that has a rich flavor. You can also make your own marinara sauce from scratch using fresh tomatoes, garlic, onions, and basil.
- Adding other vegetables to your zucchini spaghetti dish is a great way to add more flavor and nutrients. Some good options include mushrooms, bell peppers, onions, and spinach.
- Zucchini spaghetti can be served as a main course or as a side dish. It is a healthy and delicious option for vegetarians and vegans.
Conclusion:
Zucchini spaghetti is a delicious and healthy alternative to traditional pasta. It is easy to make and can be enjoyed in a variety of ways. With its mild flavor and delicate texture, zucchini spaghetti is a versatile ingredient that can be used in many different dishes. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a dinner party, zucchini spaghetti is a great option.
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