Zucchini Spaghetti – a delicious recipe with zucchini, olive oil, onion, garlic, tomatoes, salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
1. Wash and trim the zucchini, split it in half lengthwise, and julienne along the length. I recommend using a mandoline with a julienne attachment for this. (I also recommend a cut-resistant glove, unless you also wish to julienne your fingertips.) Toss the zucchini strips with a big pinch of salt and let drain in a colander for 10 minutes.
2
2. Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook until just starting to brown, about 6 minutes. Add the garlic and cook just until fragrant, 1 minute or so. Add the tomatoes and cook until they start to break down, 5 to 7 minutes.
3
3. Squeeze any excess liquid out of the zucchini and add it (the zucchini, not the liquid) to the skillet. Toss and cook until just softened, 3 to 5 minutes. Deglaze with red wine vinegar to taste, season with salt and pepper, and serve.
101
kcal
Calories
8
g
Fat
7
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound zucchini small, 2 tablespoons olive oil, 1 onion diced fine, 3 cloves garlic minced, and more.
Yes, Zucchini Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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