Zucchini Spaghetti Recipes

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ZUCCHINI "SPAGHETTI"



Zucchini

By way of Michael Chiarello's Bottega, a fun and healthy way to use all that zucchini or other summer squash. You can cut this like spaghetti or like fettuccine. Mix with fresh tomato sauce and fresh basil; or do a creamy sauce and more veg for a "pasta" primavera..

Provided by Chef Kate

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

3 -4 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
3 lbs zucchini, cut into long thin strips (or other summer squash)
1/2 teaspoon salt

Steps:

  • Heat a large skillet or roasting pan over medium heat. Add the olive oil and heat until the oil shimmers. Add the garlic and cook until light golden, about 5 minutes.
  • Add the zucchini and cook for a few minutes without turning. Add salt and cook another 3 to 4 minutes, stirring occasionally, until barely tender.
  • A mandolin is great for this.

Nutrition Facts : Calories 152, Fat 11.2, SaturatedFat 1.7, Sodium 318.7, Carbohydrate 11.6, Fiber 3.5, Sugar 8.6, Protein 4.3

SPAGHETTI WITH LEMON AND ZUCCHINI



Spaghetti with Lemon and Zucchini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 1/2 teaspoons kosher salt, plus more for the pasta water
1 lemon, thinly sliced and seeds removed
3 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, smashed and peeled
1/4 cup capers, drained
1 teaspoon anchovy paste
1/2 teaspoon red pepper flakes
4 small zucchini (about 2 pounds total), halved and sliced 1/3-inch thick
1/2 pound spaghetti
1/2 cup freshly grated Parmesan
1/2 cup fresh basil, roughly chopped or torn
1/2 cup fresh dill, chopped
1 cup crumbled feta or goat cheese

Steps:

  • Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel-lined plate to drain. Dry well.
  • Heat a large skillet over medium-high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the skillet and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant and beginning to brown slightly, about 2 minutes. Add the capers, anchovy paste, red pepper flakes and the blanched lemon slices and cook, stirring occasionally with a wooden spoon to dissolve the anchovy paste and brown the lemons, for another 2 minutes. Add the zucchini and remaining teaspoon salt. Cook, stirring occasionally, until parts of the zucchini turn deep brown while some parts remain al dente, about 10 minutes.
  • Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3 cup pasta water to the skillet with the zucchini and stir to deglaze. Use a pair of tongs to remove the pasta directly to the skillet. Sprinkle the bare pasta with the Parmesan and toss well to coat the pasta with the zucchini sauce. (Some of the zucchini should have gotten rather soft, which helps to create a silky sauce.) Add another 1/2 cup pasta water if needed to maintain the sauce. Top the pasta with the herbs and feta and serve.

ZUCCHINI SPAGHETTI



Zucchini Spaghetti image

Fooled my husband into eating his vegetables. When fully cooked, the texture is like an al dente pasta. You can turn this vegetarian by omitting the ground beef.

Provided by Sarah

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 3

Number Of Ingredients 13

1 pound ground beef
1 teaspoon ground black pepper
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole peeled tomatoes
1 tablespoon salt, or more to taste
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground thyme
¼ teaspoon red pepper flakes
1 (6 ounce) can tomato paste
3 zucchini, cut into long strands

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Mix tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir tomato paste into sauce.
  • Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.

Nutrition Facts : Calories 448.8 calories, Carbohydrate 29.4 g, Cholesterol 92.9 mg, Fat 24.6 g, Fiber 7.6 g, Protein 32.1 g, SaturatedFat 9.4 g, Sodium 3800.7 mg, Sugar 18 g

SPAGHETTI WITH ZUCCHINI



Spaghetti with Zucchini image

Ryan and I got married in a restaurant on the Amalfi Coast called Lo Scoglio. In our opinion, it has the best food in the world. The family who owns it, the De Simones, grow all of the produce and harvest all of the seafood they serve themselves. The restaurant is run by the sisters Antonia and Margherita, and their brother Tommasso is the chef. Their father, Peppino, operates the farm. We go to see them every year and they have become our Italian family. Lo Scoglio is famous for many things, but they are perhaps most well known for their spaghetti with zucchini. At our wedding at midnight, Antonia came to the dance floor with the biggest bowl of zucchini pasta I had ever seen. Everyone devoured it. I once asked her for the recipe and she obliged but told me, "It will never taste the same though, because you do not have our zucchini." She was right, but it's still pretty darn good.

Provided by Katie Lee Biegel

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 clove garlic, smashed
6 tablespoons extra-virgin olive oil
3 medium zucchini, thinly sliced into rounds
Fine sea salt
1 pound spaghetti
1/2 cup grated Parmesan cheese, plus more for serving, optional
1/2 cup grated pecorino cheese
2 tablespoons unsalted butter
12 fresh basil leaves, torn

Steps:

  • Bring a large pot of water to a boil.
  • Place the garlic in a large skillet, add the oil and turn the heat to medium. When the garlic begins to sizzle, add the zucchini and cook until the zucchini starts to turn golden and breaks down, 10 to 15 minutes.
  • Meanwhile, add about 1 tablespoon salt and the spaghetti to the pot of boiling water and cook until al dente, 8 to 9 minutes. Reserve 1 cup pasta water, then drain the pasta.
  • Add 1/4 cup of the pasta water to the skillet with the zucchini, then add the pasta and shake the skillet vigorously, adding more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the Parmesan, pecorino and butter, tossing well to incorporate. Top with the basil and more Parmesan if desired.

THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)



That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano) image

After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!

Provided by Chef John

Categories     Vegetarian Zucchini Main Dishes

Time 8h55m

Yield 2

Number Of Ingredients 9

1 quart sunflower oil, or as needed
6 medium green zucchini
4 ounces spaghetti
2 tablespoons olive oil
1 pinch salt
2 basil leaves, torn into small pieces
2 tablespoons unsalted butter
5 tablespoons grated Pecorino Romano cheese
3 tablespoons grated Parmigiano-Reggiano cheese

Steps:

  • Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
  • Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
  • Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
  • As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
  • Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
  • Serve with more grated cheese and fresh basil.

Nutrition Facts : Calories 1016.2 calories, Carbohydrate 62.5 g, Cholesterol 56.5 mg, Fat 78.1 g, Fiber 8.3 g, Protein 23.3 g, SaturatedFat 19.6 g, Sodium 479.3 mg, Sugar 11.9 g

SPAGHETTI WITH ZUCCHINI AND GARLIC



Spaghetti with Zucchini and Garlic image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 small to medium zucchini
1/4 cup extra-virgin olive oil, 4 turns of the pan
4 cloves garlic, chopped
Salt and freshly ground black pepper
1 pound spaghetti, cooked al dente
1/2 cup grated Parmigiano or Romano

Steps:

  • Pile up 2 or 3 layers of paper towels on a work surface. Working on the paper towels, shred zucchinis using a box grater holding the zucchini at an angle.
  • Heat a large skillet over moderate heat. Add extra-virgin olive oil to the pan Add chopped garlic to the oil. When garlic speaks by sizzling in oil, add shredded zucchini. Season zucchini with salt and pepper. Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan. Adjust seasoning and serve.

SPAGHETTI WITH ZUCCHINI



Spaghetti with Zucchini image

Lo Scoglio in Positano, Italy, is one of Katie Lee's favorite old restaurants. After a recent trip to the Amalfi Coast, she came home with the best possible souvenir: a recipe for Lo Scoglio's famous zucchini pasta. "The owner said it wouldn't be the same because we don't have their zucchini in the States," says Katie, "but I think it's about 98 percent there!"

Provided by Katie Lee Biegel

Time 20m

Yield 2 servings

Number Of Ingredients 8

1 clove garlic, smashed
2 medium zucchini, thinly sliced
6 fresh basil leaves, torn
1/3 cup grated parmigiano-reggiano cheese, plus more for topping
Kosher salt
8 ounces spaghetti
3 tablespoons extra-virgin olive oil
1/3 cup grated pecorino cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.
  • Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.

ZUCCHINI SPAGHETTI SAUCE



Zucchini Spaghetti Sauce image

Make and share this Zucchini Spaghetti Sauce recipe from Food.com.

Provided by Bergy

Categories     Sauces

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 lbs Italian sausages, casing removed (I like the hot sausage)
2 medium green peppers, minced
1 cup onion, minced
3 garlic cloves, minced
3 medium zucchini, unpeeled shredded
2 cups tomatoes, peeled & chopped
1/2 cup jalapeno pepper, deveined, seeds removed & finely chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon fresh lemon juice
1/2 teaspoon Tabasco sauce
1/2 cup parmesan cheese, grated
cooked pasta, to serve 8 persons

Steps:

  • Cook the sausage breaking it up so there are no lumps, cook with the onions & garlic. When the meat is lightly browned drain the pan.
  • Add the green peppers, saute 2 minutes.
  • Add the zucchini, tomatoes, jalapeno, basil, chili, salt, lemon juice & tabasco, simmer 15 minutes. Meanwhile cook your pasta (for an easy method see recipe #30358).
  • Serve over pasta.
  • Sprinkle with parmesan cheese.

SPAGHETTI ALLA NERANO (SPAGHETTI WITH FRIED ZUCCHINI)



Spaghetti alla Nerano (Spaghetti with Fried Zucchini) image

This regional pasta dish from Naples is super simple and easy.

Provided by luv2cook

Time 1h40m

Yield 8

Number Of Ingredients 8

1 ½ pounds zucchini, sliced
½ cup olive oil, or more as needed
3 tablespoons olive oil
2 cloves garlic, or more to taste
1 (16 ounce) package spaghetti
½ cup grated aged provolone cheese
¾ cup chopped fresh basil
salt and freshly ground black pepper to taste

Steps:

  • Place zucchini slices on a plate and let dry for 1 hour.
  • Heat 1/2 cup oil in a skillet over medium heat. Add zucchini slices in batches and deep fry until brown, 10 to 15 minutes per batch. Drain on paper towels and allow to cool. Mash 1/3 of the zucchini.
  • Place 3 tablespoons olive oil and garlic cloves in a large saucepan over low heat. Watch carefully and simmer until garlic cloves are a light golden brown and oil is infused with garlic flavor, 15 to 20 minutes. Stir in mashed zucchini. Add zucchini slices.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti, reserving some cooking water.
  • Add spaghetti and provolone cheese to the saucepan. Toss and add hot pasta water until sauce becomes creamy. Mix in basil, season with salt and pepper, and serve.

Nutrition Facts : Calories 356.8 calories, Carbohydrate 45.2 g, Cholesterol 5.7 mg, Fat 15 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 3.2 g, Sodium 84.7 mg, Sugar 3 g

LOW-CARB ZUCCHINI PASTA



Low-Carb Zucchini Pasta image

If you are a pasta lover and need a low-carb version closer to the real thing than spaghetti squash, you have found your match! This is a great recipe for one; super-quick and super-versatile. Serve with your favorite sauce.

Provided by DinnerMomma

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 15m

Yield 1

Number Of Ingredients 4

2 zucchinis, peeled
1 tablespoon olive oil
¼ cup water
salt and ground black pepper to taste

Steps:

  • Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.
  • Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 7.9 g, Fat 13.9 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 2 g, Sodium 180.7 mg, Sugar 4.1 g

SMASHED ZUCCHINI WITH CHICKPEAS AND PEANUTS



Smashed Zucchini With Chickpeas and Peanuts image

The contrasting flavors and textures in this dish might make you wonder - in a good way - "What is going on here?" First, raw zucchini is treated like cucumber, smashed and left to intensify with salt and lime juice. Next, it's showered with toasted chickpeas and peanuts, which are zingy from lime zest and citrusy spices like sumac or coriander. Offsetting the sweet crunch of zucchini and the fatty, crispy topping are thick rounds of jalapeño. Eat this quick mix with whole grains, tortillas or pita, yogurt, Cotija or another crumbly cheese, salad greens or soft-boiled eggs.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, vegetables, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 1/2 to 2 pounds zucchini (about 3 to 4 medium)
1 jalapeño, halved lengthwise, stemmed and sliced into 1/8-inch-thick half-moons
2 limes, 1 zested and juiced, the other cut into wedges for serving
Kosher salt (such as Diamond Crystal)
1/4 cup extra-virgin olive oil, plus more for serving
1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed and patted dry
1/4 cup roasted peanuts (salted or unsalted)
1 1/2 teaspoons ground sumac, coriander or a coriander-based spice blend like baharat or berbere

Steps:

  • Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas.
  • Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
  • Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).

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PESTO ZUCCHINI SPAGHETTI RECIPE (ZOODLES) - VEGETARIAN GASTRONOMY
2017-06-05 Heat 1/4 cup pesto, add the spiralized zucchini spaghetti, and saute on medium-high heat for 1-2 minutes to quickly cook. Add the sauteed onions/mushrooms and cherry tomato halves. Add the remainder of the pesto. Feel free to add more pesto than the amount indicated above if needed.
From vegetariangastronomy.com


EASY ZUCCHINI SLICE WITHOUT FLOUR - MAD CREATIONS HUB
2022-06-14 Keto friendly – Leaving out the flour also makes this an easy keto recipe perfect for any time of the day. Versatile – this recipe can be baked in the oven or air fryer. It has been tested on a barbecue and in a waffle maker. You can add more spices and make it gourmet or simple 4 ingredient zucchini slice.
From madcreationshub.com


SPAGHETTI ALLA NERANO (SPAGHETTI WITH ZUCCHINI) - PASTA.COM
Drain your pasta, making sure to set aside about 2 cups of the pasta water. In the same pot, heat the zucchini over low heat. Slowly add some of the pasta water and continue to simmer until the zucchini starts to break up a bit. Add the butter. Swirl the pasta into the zucchini/butter sauce until thoroughly coated.
From pasta.com


ZESTY ZUCCHINI SPAGHETTI RECIPE | MYRECIPES
Step 1. Cook pasta according to package directions, omitting salt and fat. Remove 1 chile (smaller for less spice, larger for more) and 1 tablespoon sauce from can (reserve remaining sauce for another use). Remove seeds from chile (for extra heat, leave seeds in); mince chile. Heat oil in a large nonstick skillet over medium-high heat.
From myrecipes.com


KETO ZUCCHINI SPAGHETTI RECIPE WITH MEATBALLS | WHOLESOME YUM
2019-03-27 Set the oven to broil and place the meatballs on the top rack under the broiler for about 2 minutes, until golden. Heat the marinara sauce on the stove or in the microwave. Place the zucchini noodles into a large bowl. Toss with 3/4 cup (96 g) of the marinara sauce.
From wholesomeyum.com


ZUCCHINI SPAGHETTI (GLUTEN-FREE) RECIPE - THE KITCHEN FOODIE
So do try this recipe out if you’re looking a healthier and gluten-free version of spaghetti. Trust me, you’re going to absolutely love this recipe! #spaghetti #food. Ingredients (Serves 2): 200g Yellow Zucchini (Sliced like noodles) 3 Tomatoes (whole) 1/2 cup Chicken Ham (diced) 4-5 Garlic cloves (finely chopped) 2 tsp Chilli flakes 2 tsp ...
From thekitchenfoodie.com


10 BEST SPAGHETTI SAUCE WITH ZUCCHINI RECIPES | YUMMLY
2022-06-02 zucchini, italian seasoning, bay leaves, chili powder, garlic and 10 more Fave Spaghetti Sauce Open Source Food water, ground beef, tomato paste, oregano, garlic, tomato sauce and 8 more
From yummly.com


HOW TO COOK ZUCCHINI NOODLES | COOKING SCHOOL | FOOD NETWORK
2021-03-01 Bring a large pot of water to a boil over high heat, then season the water generously with salt. Add the zucchini noodles and cook until the …
From foodnetwork.com


ZUCCHINI-BUTER SPAGHETTI RECIPE | REAL SIMPLE
Step 2. Meanwhile, bring a large stockpot of salted water to a boil over high. Add pasta; prepare according to package directions. Drain pasta, reserving 1 cup cooking water. Step 3. Transfer pasta and reserved cooking water to zucchini mixture in skillet. Stir in …
From realsimple.com


SPINACH AND ZUCCHINI PASTA - THERESCIPES.INFO
Quick One Pan Spinach and Zucchini Pasta (10 minutes, Vegetarian) top gimmedelicious.com. Bring to a boil over high heat (leave spinach until the end). Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 8 minutes. Add spinach, stir and turn off heat. Top with freshly grated parmesan cheese and olive oil, …
From therecipes.info


10 BEST HEALTHY ZUCCHINI SPAGHETTI RECIPES | YUMMLY
2022-05-31 cherry tomatoes, spaghetti, salt, pepper, spiced zucchini chutney and 5 more Zughetti with Spinach Coconut Mint Pesto SarahInglis48856 garlic clove, extra-virgin olive oil, fresh mint leaves, fresh ginger and 5 more
From yummly.com


SPAGHETTI WITH CHICKEN AND ZUCCHINI - LIDIA
Cover, and cook until the zucchini wilts, about 2 to 3 minutes. Uncover, increase the heat to medium high, and cook until the vegetables are caramelized on the edges, about 2 minutes. Add back the chicken and ½ cup pasta water. Simmer while the spaghetti finishes cooking, about 3 minutes. When the spaghetti is al dente, remove with tongs ...
From lidiasitaly.com


SPAGHETTI WITH ZUCCHINI - ITALY HERITAGE
Ingredients for Two Servings. 550 grams green zucchini; 200 grams spaghetti (or vermicelli, or perciatielli if found); extra virgin olive oil for frying the zucchini; two tablespoons each of three grated cheeses: Parmesan cheese, Provolone cheese, pecorino romano; 30 grams lard, basil broken by hand in large quantity (at least 12 leaves per ...
From italyheritage.com


6 BEST ZUCCHINI NOODLE RECIPES - THE SPRUCE EATS
2020-06-29 Peeled raw shrimp are tossed in a pan with butter, oil, garlic, vermouth, lemon juice and zest, chopped parsley, and red pepper flakes, before mingling with briefly sauteed zucchini "spaghetti." Top with freshly grated Parmesan cheese for an Italian-style dinner that is low on calories and only takes 20 minutes to make. 04 of 06.
From thespruceeats.com


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