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Zucchini Noodle Spaghetti

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This zucchini noodle spaghetti is a delicious, gluten-free alternative to pasta. It’s ready in minutes, and it has a great flavor and texture.

This zucchini noodle spaghetti is a gluten-free pasta alternative topped with a homemade pasta sauce.

Pasta is one of the best easy comfort food meals. But if you’re avoiding gluten, it can be hard to find a good alternative. During the summer when I get lots of zucchini from my farm share, I turn it into noodles for a flavorful pasta base.

This version of zucchini noodle spaghetti is topped with a simple tomato sauce. It makes a satisfying meal, especially if you include a little meat in the sauce.

Zoodle Pasta Tips

Zucchini noodles can be served raw with pasta sauce, but I prefer to cook them in boiling water for a minute to soften them. Strain the zucchini after cooking, and allow any excess water to drain through the colander while you make the sauce.

You can top this with anything you like to put on pasta. If you don’t want tomato sauce, pesto is another great option.

If you have extra zucchini noodles, you can freeze them for another time. Drop the frozen noodles into boiling water to defrost them.

While I love zucchini bread and chocolate zucchini cake, those recipes compete with zucchini noodle spaghetti whenever I get a few zucchinis from the farm.

Try my spaghetti squash recipe for another delicious alternative to traditional pasta.

Zucchini Spaghetti

This zucchini spaghetti is a delicious pasta alternative.
Print Recipe
Zucchini noodle spaghetti is a gluten-free alternative to regular pasta.
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins

Ingredients

  • 4 medium zucchinis
  • 1 tbs olive oil
  • 1 clove garlic minced
  • 1/2 lb ground turkey optional
  • 28 ounce can whole tomatoes (or use fresh if you have them)
  • 1 to 2 tsp honey
  • 1 tbs red wine vinegar
  • Salt and pepper to taste
  • 2 tbs chopped basil

Instructions

  • With a mandolin or similar device, cut the zucchini julienne-style.
  • Boil a large pot of water. Add the zucchini and cook for one minute. Drain.
  • In a large cast-iron skillet, warm the olive oil over medium heat. Add the garlic and cook until fragrant but not brown.
  • Add the ground turkey to the skillet and cook until no longer pink.
  • Add the tomatoes, honey, red wine vinegar, salt and pepper. Simmer for 10-15 minutes, or until most of the liquid has evaporated.
  • Add the basil and heat for one more minute.
  • Divide the zucchini among four pasta bowls. Top each serving of zucchini with a portion of the sauce. Serve immediately.

Nutrition

Calories: 169kcal | Carbohydrates: 16g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 329mg | Potassium: 1052mg | Fiber: 4g | Sugar: 11g | Vitamin A: 691IU | Vitamin C: 54mg | Calcium: 93mg | Iron: 3mg
Servings: 4
Calories: 169kcal
Cost: $1.18 per serving

Zucchini Noodle Spaghetti Price Breakdown

This meal costs $4.70 to make, or $1.18 per serving. Try this zucchini noodle spaghetti for a hearty, naturally gluten-free pasta dinner!

Note: This recipe was originally posted in 2012, and it was updated in 2020.

14 Comments

  1. I’ve heard of using zuchinni in place of pasta before but I’ve also been skeptical. You’ve inspired me to try it though. πŸ™‚

  2. I’m definitely going to have to try this. I cook and eat way too much pasta… can’t help it, I’ve got Italian blood!

  3. Great idea. I often put shredded zucchini in my pasta sauce, but never thought about using it instead of pasta. It doesn’t get too squishy?

    1. It’s not too squishy at all if you just cook it very briefly. I really enjoyed the texture.

      1. I’d love to give it a try this summer. It might be a hard sell though.

  4. I’ve also read about using zucchini in place of noodles, but haven’t tried. Glad that someone has and liked it!

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