Best 3 Zucchini Spaghetti With Lentil Marinara Recipes
Zucchini spaghetti with lentil marinara is a delicious, healthy, and easy-to-make meal that is perfect for a weeknight dinner. This dish combines the spiralized zucchini noodles, which provide a low-carb alternative to pasta, with a flavorful lentil marinara sauce packed with protein and fiber. The result is a satisfying, nutritious, and flavorful meal that is sure to please the whole family.
Let's cook with our recipes!
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 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
ZUCCHINI SPAGHETTI WITH LENTIL MARINARA
I just love lentils and marinara so it was a quick decision to marry the two of them in this zucchini dish! I love to drizzle my dish with a little extra virgin olive oil then sprinkle some freshly grated Parmesan cheese.
Provided by Cindy Anschutz Barbieri
Categories Squash Recipes
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Place zucchini in a bowl and season with salt and pepper.
- Bring lentils to a boil in a pot of 1 1/2 cups water. Cover and reduce heat; simmer until tender, 15 to 20 minutes. Drain.
- Heat 1 tablespoon oil in a Dutch oven over medium heat. Add onions; cook and stir until translucent, about 2 minutes. Stir in 1 clove garlic and carrots. Cook for 1 minute. Pour in crushed tomatoes and bring marinara sauce to a rapid simmer, about 2 minutes. Press tomato paste against the sides of the pan using the back of a spoon.
- Stir 1 teaspoon salt, 1/2 teaspoon pepper, 1 clove garlic, basil, oregano, thyme, parsley, and red pepper flakes into the marinara. Reduce to a simmer; cover and cook until flavors meld, about 20 minutes. Pour in lentils; simmer until lentils have absorbed the marinara, about 10 minutes.
- Heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add the zucchini noodles and the remaining 1 clove garlic. Seasoning with salt and pepper, cook until noodles are coated, 5 to 7 minutes.
- Serve noodles on plates with a ladleful of lentil marinara and a topping of Parmesan cheese.
Nutrition Facts : Calories 144.5 calories, Carbohydrate 11.7 g, Cholesterol 2.9 mg, Fat 10.3 g, Fiber 2.9 g, Protein 3.8 g, SaturatedFat 1.9 g, Sodium 699.1 mg, Sugar 6.3 g
Tips:
- Use a spiralizer to create zucchini noodles. If you don't have a spiralizer, you can use a vegetable peeler to create wide ribbons of zucchini.
- Cook the zucchini noodles briefly. Overcooking will make them mushy, so cook them just until they are tender-crisp.
- Use a flavorful marinara sauce. A good marinara sauce will add a lot of flavor to the dish. You can use a store-bought marinara sauce or make your own.
- Add some protein. Lentils are a great source of protein, but you can also use other beans, tofu, or ground turkey.
- Serve with a sprinkle of Parmesan cheese. Parmesan cheese adds a salty, nutty flavor that complements the other flavors in the dish.
Conclusion:
Zucchini spaghetti with lentil marinara is a delicious and healthy meal that is easy to make. It is a great way to use up summer zucchini, and it is also a good source of protein and fiber. This dish is perfect for a weeknight meal or a casual lunch. It is also a great option for meal prep, as it can be made ahead of time and reheated.
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