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Zucchini Spaghetti

Zucchini Spaghetti

Serve 5-6.



  • 2 lb fresh zucchini, cut in 1/3 inch slices (unpeeled)
  • 3 Tbsp olive oil
  • 1/4 tsp salt
  • Sauce and Spaghetti:

    • 1 (15 oz) can whole Italian tomatoes with juice
    • 2 Tbsp extra virgin olive oil
    • 3 cloves garlic, thinly sliced
    • 1 (6 oz) can tomato paste
    • 2 c water
    • pinch crushed red pepper flakes
    • 1/2 tsp coarse salt
    • 1 small sprig fresh basil or 1/2 tsp dried oregano
    • 16 oz spaghetti pasta



    1. Working in a few batches, heat a griddle or large skillet on medium. Oil the surface with some of the olive oil.
    2. Arrange zucchini in a single layer, and cook about 3 minutes on each side, or until browned and tender. Remove to a holding plate.

    Sauce and Spaghetti:

    1. Pour tomatoes with juice into a large bowl and crush with your hands.
    2. In a large pot over medium heat, warm the oil. Add garlic and sauté one minute.
    3. Add tomatoes, tomato paste, water, red pepper flakes, basil and salt. Stir.
    4. Simmer sauce until thickened, and oil on surface is rust colored, or about 15 minutes. Discard basil. Stir in zucchini and heat briefly.
    5. In a large pot of boiling, salted water, cook the spaghetti until al dente. Drain.
    6. Serve the zucchini sauce on top of drained pasta. Grated vegan or dairy Parmesan may be added to the top.

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