Zucchini Spaghetti

Zucchini Spaghetti (aka zoodles) mixed with a quick and easy tomato sauce! A healthy low-carb Summer Dinner that can be made in under 30 minutes. Serve this Zucchini spaghetti with a crispy baguette and side salad to make it a meal!

Lightened-up pasta dishes make eating healthy SO easy! Try my Skinny Fettuccine Alfredo which has under 500 calories per portion, and my Healthy Shrimp Scampi is super light and tasty!

Zucchini pasta in a stainless steel pot with hand holding tongs.

Zucchini Spaghetti Recipe

If you haven’t made zucchini noodles you are missing out! They are full of flavor, healthy, and not to mention are gluten-free, low carb and vegetarian! What’s not to love! During the summer we have zucchini noodles about once a week! My zucchini is always in surplus this time of year and when I get sick of making zucchini muffins and cookies I turn to noodles!

Instead of regular pasta zucchini is cut into the shape of noodles with the help of a Vegetable SlicerThey are a great way to sneak some extra vegetables into your diet. The noodles are then tossed in a simple easy homemade tomato sauce.

You can enjoy these zucchini noodles raw or cooked. You can add the raw noodles directly to the sauce or saute them in a bit of oil before adding them in. I’ve done both methods and they both work great!

I love making this zucchini pasta with tomato sauce on busy weeknights. This recipe only takes 30 minutes to make, it can be made in one pan, plus it’s a healthy dinner you don’t have to feel guilty about eating!

For a twist try my Zucchini Noodles with Pesto or my Zucchini Shrimp Scampi!


  • Zucchini: I used a vegetable spiralizer to cut 4 zucchinis into noodles. This technique works with other vegetables too like carrots and sweet potatoes. It’s so handy to have in your kitchen!
  • Onion & garlic: Plenty of authentic Italian flavor lies in these two ingredients. Add some Italian herbs and it tastes just like the real deal.
  • Tomatoes: Canned crushed tomatoes are added to make the tomato sauce robust and super flavorful. Canned diced tomatoes would be great as well. I like that these two options add a little chunkiness to the tomato sauce.
  • Seasoning: Dried oregano brings a delicious aroma and red pepper flakes add just a hint of heat. If you like spice add a little more of the red pepper flakes into this Zucchini Pasta dish!
  • Basil: You can’t beat the taste of fresh herbs in just about any savory dish. Fresh basil complements Italian cooking perfectly.
  • Parmesan: Completely optional, I like to grate a little parmesan cheese over my pasta to finish it off. Skip it or add a plant based-alternative to keep this zucchini pasta vegan.

How to make Zucchini Noodles

spiralizing zucchini

  • Prepare the sauce for zucchini noodles: Add oil to a large saucepan. Add in onion and cook for 2-3 minutes until tender. Next, add garlic and cook for an additional minute. Add in crushed tomatoes, oregano, and red pepper flakes. Bring to a light simmer and cook for 10 minutes.

simmering tomato sauce

  • Add zucchini noodles to the sauce and cook for 2-3 minutes or until tender.

adding zucchini to tomato sauce

Serve: Stir in basil and Parmesan cheese. Season with salt and pepper if desired. Serve immediately.

tossing zucchini in Tomato Sauce


  • Add protein: While I do enjoy zucchini pasta as is you can add your favorite choice of protein to them! Chicken, beef, shrimp, ground turkey, or sausage are all great choices. I also love adding homemade meatballs to this!
  • More veggies! Add even more veggies to the sauce by sautéing finely chopped carrot or celery!
  • Make it vegan by grating a plant-based parmesan over the zucchini pasta at the end.

How to store Spaghetti with Zucchini

  • Store: Leftovers in an airtight container in the refrigerator for 2-3 days.
  • Reheat: In a large skillet and simmer until heated through and the sauce has thickened.

Zucchini Noodles in Tomato Sauce in a white bowl with a fork.

What to serve with Zucchini Spaghetti

Is zucchini pasta healthy?

Yes! It is made 100% of zucchini which is so good for you. Zucchini, which is technically a fruit, is rich in many nutrients such as Vitamin A, Manganese, Vitamin C, Potassium, Magneseum, Vitamin K, folate, Copper, Phosphorous, Vitamin B6, and Thiamine.

Is zucchini spaghetti high in carbs?

Spaghetti zucchini is very low carb! This recipe comes to 12g net carbs per serving compared to dry spaghetti pasta which comes to 35.7g net carbs per 100g, and let’s be honest, it’s hard to only have 100g of pasta!

How do you make zoodles not soggy?

My best tip for making zucchini noodles not soggy or watery is to not overcook the zucchini, and also use salt sparingly. Salt and heat both draw the moisture out of the zucchini. I only cook mine for 2-3 minutes in the pasta sauce so they are “al dente” and not soggy at all.

If you like this recipe then you’ll love my Zucchini Noodle Stir Fry!

Zucchini pasta in a stainless steel pot with tongs.

Love this recipe? Here are more Italian Favorites to try!

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Zucchini "Pasta" with Tomato Sauce

4.95 from 17 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Gluten Free Zucchini “Pasta” mixed with a quick and easy tomato sauce! A healthy meal that can be made in under 30 minutes.


  • 4 zucchinis about 4 cups, cut into thin noodles with a vegetable spiralizer
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup onion chopped
  • 4 cloves garlic minced
  • 1 1/2 cups crushed tomatoes
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • salt and pepper to taste
  • 1 tablespoon basil chopped
  • Parmesan cheese for garnish if desired


  • Add oil to a large saucepan. Add is onion and cook for 2-3 minutes until tender. Add in garlic and cook for an additional minute.
  • Add in crushed tomatoes, oregano and red pepper flakes. Bring to a light simmer and cook for 10 minutes.
  • Add zucchini noodles to the sauce and cook for 2-3 minutes or until tender.
  • Stir in basil and Parmesan cheese. Season with salt and pepper if desired. Serve immediately.
Nutrition Facts
Zucchini "Pasta" with Tomato Sauce
Amount Per Serving
Calories 106 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 138mg6%
Potassium 819mg23%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 10g11%
Protein 4g8%
Vitamin A 632IU13%
Vitamin C 46mg56%
Calcium 72mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Italian
Keyword: Gluten Free, Healthy, Keto Friendly, Low carb recipes, Zucchini Pasta with Tomato Sauce


Leave a Comment

Recipe Rating

Comments - page 1/3

    • Thanks Claudia. It’s a’lot better when you let the zucchini drain out any excess moisture. Hope you like it!

  • This is such a great idea! I’ve finally gotten on the spaghetti squash bandwagon, but I haven’t tried zucchini noodles yet. I used your link to amazon to get that cool veggie slicer! I can’t wait for Thursday when it arrives; I know what I’ll be having for dinner:)

  • I love your tip of salting the zucchini before cooking it to draw out the extra moisture. I am going to try that next time! I love zucchini “pasta”! So delicious, and guilt free : )

  • Whitney

    I used this recipe for my first try with spiralized zucchini…and I LOVE it! This is really simple and delicious and low-cal. Thanks for sharing!

  • Jessica

    Made this tonight for my first try with zucchini spaghetti and it was a big hit! I added homemade turkey meatballs and will definitely be revisiting this combo often for quick healthy dinners! Thanks for sharing!

  • Renee

    Made this tonight with my Paderno spiralizer, 2nd recipe ever. It was amazing. I’m Italian and my idea of a serving of pasta is probably equivalent to 5-6 servings so I basically avoid pasta since I’m a carb freak. And while the newer wheat pastas are ok still not saving a lot of carbs or calories. Loved, loved, loved this. didn’t even miss the pasta. Of course I had to play with sauce just a bit and added turkey sausage but now I can have my spaghetti again! Thank you!

  • Dina

    Just made this tonight and it was delicious!!! I added 4oz of slow cooker pulled pork, which complimented the dish so much! I know there are 4 servings to this…..but does anyone know the serving size?? 1 cup? 1.5cups? etc etc…..

    • Hi Dina!

      So glad you liked it. Pulled pork sounds awesome with this! I would say about 1 cup per serving. There are about 4 cups of zucchini added to this but it tends to shrink in size after salted.

      Hope this helps!


  • Paula

    After years of avoiding zucchini, because it always was mushy or bland, I tried this recipe. It was a big hit with my family. Delicious! I followed the recipe as presented. The only change would be to increase the quantities, so there is more to eat!



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