Best 3 Zucchini Spaghetti Sauce Recipes

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Zucchini spaghetti sauce is a delicious and healthy alternative to traditional pasta sauce. It is made with fresh zucchini, which is spiralized into thin strands that resemble spaghetti. The zucchini is then cooked in a flavorful sauce made with tomatoes, onions, garlic, and herbs. Zucchini spaghetti sauce is a great way to add more vegetables to your diet, and it is also a good source of fiber, vitamins, and minerals. It is a versatile dish that can be served with a variety of toppings, such as meatballs, chicken, or vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI TOMATO SAUCE WITH FAT SPAGHETTI



Zucchini Tomato Sauce with Fat Spaghetti image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

1/4 cup EVOO
3 small, firm zucchini, seeded and chopped
1 small onion, finely chopped
4 cloves garlic, chopped
1 chile pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes
1 tablespoon fresh rosemary, finely chopped
Salt and pepper
2 tablespoons tomato paste
1/2 cup dry red or white wine
One 28- to 32-ounce can San Marzano tomatoes
1 cup passata or tomato sauce
A few leaves fresh basil, torn
1 pound pici or bucatini pasta
2 tablespoons butter
Grated Pecorino cheese (tangy) or Parmigiano-Reggiano (buttery, nutty)

Steps:

  • Heat a Dutch oven or pot over medium to medium-high heat. Add the zucchini and lightly brown a few minutes. Then add the onion, garlic, chile and rosemary. Season with salt and pepper and cook 7 to 8 minutes more. Add the tomato paste and stir for 1 minute. Stir in the wine, then add the tomatoes and passata. Stir in the basil and simmer over low heat for 20 minutes more. Cool and store. Reheat over medium heat.
  • To serve, bring a large pot of pasta water to a boil, salt the water and cook the pasta until al dente. (Save a cup of the starchy cooking water.) Drain the pasta and toss it with the butter, half the sauce, 1/2 cup of the starchy pasta water and some cheese. Serve in shallow bowls and top with more sauce and cheese. Use more of the starchy pasta water to loosen up the pasta if it gets tight.

ZUCCHINI SPAGHETTI SAUCE



Zucchini Spaghetti Sauce image

Make and share this Zucchini Spaghetti Sauce recipe from Food.com.

Provided by Bergy

Categories     Sauces

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 lbs Italian sausages, casing removed (I like the hot sausage)
2 medium green peppers, minced
1 cup onion, minced
3 garlic cloves, minced
3 medium zucchini, unpeeled shredded
2 cups tomatoes, peeled & chopped
1/2 cup jalapeno pepper, deveined, seeds removed & finely chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon fresh lemon juice
1/2 teaspoon Tabasco sauce
1/2 cup parmesan cheese, grated
cooked pasta, to serve 8 persons

Steps:

  • Cook the sausage breaking it up so there are no lumps, cook with the onions & garlic. When the meat is lightly browned drain the pan.
  • Add the green peppers, saute 2 minutes.
  • Add the zucchini, tomatoes, jalapeno, basil, chili, salt, lemon juice & tabasco, simmer 15 minutes. Meanwhile cook your pasta (for an easy method see recipe #30358).
  • Serve over pasta.
  • Sprinkle with parmesan cheese.

FRESH TOMATO SAUCE W/ SAUTéED ZUCCHINI & SPAGHETTI RECIPE - (4.6/5)



Fresh Tomato Sauce w/ Sautéed Zucchini & Spaghetti Recipe - (4.6/5) image

Provided by ladygourmet

Number Of Ingredients 20

For the Zucchini:
4 zucchini - peeled and sliced
Juice of 1/2 lemon
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried oregano
2 - tbs. canola oil
For the Fresh Tomato Sauce:
10 - 12 fresh beefsteak tomatoes quartered
5 cloves garlic - chopped
1 tbs. sugar
1 tbs. salt
1 tbs. dried oregano
1/2 cup fresh basil ripped
1/2 tsp. red pepper flakes
Romano cheese for grating
3 tbs. olive oil
1 lb. of your favorite spaghetti
Asiago cheese shavings for garnish
Olive oil for drizzling over the finished dish

Steps:

  • For the Zucchini: Place the sliced zucchini in a bowl; add the seasonings, lemon juice and canola. Heat a large frying pan and place the sliced zucchini in the pan; do not over crowd the pan. When the zucchini become golden on one side, turn over and finish cooking on the other side. Set the zucchini aside for the spaghetti dish. For the Fresh Tomato Sauce: Heat a heavy cast iron sauce pot on a medium to low heat; add the tomatoes and cook down, uncovered. Add the olive oil, garlic, basil and seasonings and continue to cook down on a low heat; uncovered. The longer you cook the sauce the better it gets. Prepare the spaghetti according to directions and drain. Place the spaghetti in a serving bowl. Top with a drizzle of olive oil, a dash of red pepper flakes; add the fresh tomato sauce and toss. Add fresh grated cheese, Asiago cheese and fresh basil to finish the dish. Serve this dish with a glass of Baglio Di Pianetto wine.

Tips:

  • For best results, use a spiralizer to create zucchini noodles. If you don't have a spiralizer, you can use a julienne peeler or a mandoline slicer.
  • Use high-quality ingredients, especially for the sauce. Fresh, ripe tomatoes and flavorful herbs will make a big difference in the overall taste of the dish.
  • Don't overcook the zucchini noodles. They should be cooked through but still have a slight crunch.
  • Serve zucchini spaghetti sauce immediately after cooking. It's best enjoyed fresh.

Conclusion:

Zucchini spaghetti sauce is a delicious and healthy alternative to traditional pasta sauce. It's easy to make and can be customized to your own taste preferences. Whether you're looking for a quick and easy weeknight meal or a more elegant dish for a special occasion, zucchini spaghetti sauce is a great option. So next time you're craving pasta, give zucchini spaghetti sauce a try!

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