Zucchini Pasta with Tomato Sauce

Gluten-Free Zucchini Pasta mixed with a quick and easy tomato sauce!  A healthy low-carb meal 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.

If you haven’t made zucchini noodles you are missing out. They are full of flavor, tender, and not to mention are gluten-free, and vegetarian!

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!

Ingredients for Zucchini Pasta with Tomato Sauce

  • 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 cook Zucchini Pasta

  1. Spiralize zucchini: Making zucchini noodles at home does not take much effort at all! I love using this handheld zoodler, this countertop one or you could also use the attachment on your food processor if you have it as well. I like to leave the skin on the zucchini for the color and added fiber.
  2. 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. Add zucchini noodles to the sauce and cook for 2-3 minutes or until tender.
  3. Serve: Stir in basil and Parmesan cheese. Season with salt and pepper if desired. Serve immediately.
  4. Store: Leftovers in an airtight container in the refrigerator for 2-3 days.
  5. Reheat: In a large skillet and simmer until heated through and the sauce has thickened.

Step by step guide to making zucchini noodles with tomato sauce | chefsavvy.com

Tips

  • 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.

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

What to serve with Zucchini Noodles

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 pasta high in carbs?

Zucchini pasta 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.

Zucchini pasta in a stainless steel pot with tongs.

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

Never miss out! Need more quick & easy recipes in your life? Subscribe to my weekly newsletter or follow me on InstagramFacebook, and Pinterest for all the daily updates.

We love to hear your feedback: If you try this recipe, I’d love to know! Leave a star rating below, and don’t forget to take pictures and tag me on Facebook and Instagram!

Zucchini "Pasta" with Tomato Sauce

4.94 from 15 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.

Ingredients

  • 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

Instructions

Images:
  • 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 2/5

  • 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!

    Kelley

  • 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!