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!
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 Slicer. They 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
- 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.
- 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.
- Serve: Stir in basil and Parmesan cheese. Season with salt and pepper if desired. Serve immediately.
- 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.
- 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.
What to serve with Zucchini Noodles
- Easy One Hour Focaccia Bread
- Side Salad
- Grilled Chicken Caprese
- The BEST Chicken Parmesan
- Slow Cooker Italian Meatballs
- Baked Turkey Pesto Meatballs
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.
Love this recipe? Here are more Italian Favorites to try!
- Easy Lasagna Roll Ups
- Spinach and Ricotta Stuffed Shells
- Baked Turkey Pesto Meatballs
- Slow Cooker Tomato Sauce
- Italian Ham and White Bean Orzo Soup
- One Pan Italian Chicken Skillet
Zucchini "Pasta" with Tomato Sauce
- 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.