If you’ve ever wished for a fresh, light twist on classic pasta night, then the Zucchini Spaghetti with Tomato Basil Sauce Recipe is exactly what your kitchen needs. This dish brings together vibrant, tender zucchini strands with a rich, homemade tomato basil sauce that feels both comforting and delightfully wholesome. It’s a vegetarian delight that doesn’t skimp on flavor and is perfect for anyone craving a satisfying meal without the heaviness of traditional noodles. The combination of garlicky tomato sauce and the fresh brightness of basil truly makes this recipe a standout, and I’m excited to share every delicious detail with you.
Ingredients You’ll Need
This recipe calls for a handful of pantry staples and fresh produce that work harmoniously to create a sauce bursting with flavor and zucchini noodles that have just the right amount of bite. Each ingredient plays a crucial role in balancing the taste, texture, and color of the final dish, making it both inviting and satisfying.
- Olive oil (4 tablespoons, divided): Adds richness and helps gently cook garlic and zucchini to perfection.
- Garlic (6 cloves, minced): Infuses the sauce with aromatic depth and a touch of spicy warmth.
- Whole peeled tomatoes (1 can, 28 ounces): Forms the luscious base of the tomato sauce with natural sweetness and acidity.
- Kosher salt (1 teaspoon): Enhances all the flavors, ensuring your sauce isn’t flat.
- Red pepper flakes (½ teaspoon): Offers just the right kick of heat without overpowering the sauce.
- Dried oregano (¼ teaspoon): A subtle herbaceous note that rounds out the tomato’s tang.
- Basil (1 large sprig): Brings freshness and iconic Italian flavor to the sauce.
- Zucchini (2 pounds): The star ingredient that becomes your light, veggie-packed spaghetti substitute.
- Optional – grated Parmesan cheese or fresh herbs (½ cup): Adds a salty or herbal finish that takes the dish to the next level.
How to Make Zucchini Spaghetti with Tomato Basil Sauce Recipe
Step 1: Savor the Garlic Aroma
Start by heating 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil shimmers, add your minced garlic. The key here is to let the garlic cook until it just starts sizzling, filling your kitchen with that mouthwatering aroma. Be careful not to let it brown—it should be fragrant and golden to lay a perfect flavor foundation.
Step 2: Crafting the Tomato Basil Sauce
Before the garlic gets too dark, pour in the whole peeled tomatoes along with 1 cup of water, kosher salt, red pepper flakes, and dried oregano. Stir everything together and bring it to a low boil. Once bubbling, reduce the heat and let it simmer gently for about 15 minutes. Every so often, give it a stir and use your spoon to break up the larger tomato pieces so the sauce becomes rich and smooth.
Step 3: Infuse with Fresh Basil
In the final three minutes of simmering, add the large sprig of basil right into the sauce. Leave the end sticking out so it’s easy to remove later—this trick lets the basil release its beautiful essence without losing texture or overwhelming the sauce.
Step 4: Prepare the Zucchini Noodles
While your sauce simmers, it’s time to get those zucchinis ready. Spiralize or use a vegetable peeler to create long, spaghetti-like strands. This fresh vegetable alternative cooks quickly and offers a delightful, slightly crunchy texture that acts as a perfect base for the sauce.
Step 5: Cook the Zucchini Spaghetti
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add half of the zucchini noodles and toss them so each strand gets lightly coated. Cook the noodles for about 2 minutes—just until they soften slightly but still retain a bit of bite. Transfer them to a plate and repeat with the remaining tablespoon of oil and remaining noodles. This technique prevents overcooking and keeps your zucchini from getting watery.
Step 6: Bring It All Together
Plate your zucchini spaghetti and generously ladle the tomato basil sauce over the top. For an extra touch of indulgence, sprinkle with freshly grated Parmesan cheese or your favorite herbs, transforming this simple recipe into a beautifully satisfying meal.
How to Serve Zucchini Spaghetti with Tomato Basil Sauce Recipe
Garnishes
A fresh handful of torn basil leaves or a sprinkle of grated Parmesan cheese elevates the dish with complementary layers of flavor and visual appeal. You might also enjoy a drizzle of high-quality extra virgin olive oil or a few cracked black peppercorns for that final pop.
Side Dishes
This zucchini spaghetti pairs wonderfully with a crisp green salad or a crusty piece of garlic bread for those who want a bit of crunch alongside their veggie noodles. Roasted vegetables or a light Caprese salad also make excellent companions to round out your meal beautifully.
Creative Ways to Present
Serve your zucchini spaghetti in shallow bowls or nest the strands into elegant little towers for a restaurant-worthy presentation. You could also try layering the noodles with the sauce in a glass casserole dish, then topping with cheese and broiling briefly for a bubbly, warm finish—impressively simple yet festive!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store your zucchini noodles and tomato basil sauce separately in airtight containers in the refrigerator. This helps prevent the zucchini from becoming soggy and keeps the sauce’s vibrant flavor intact.
Freezing
While the tomato basil sauce freezes beautifully, zucchini noodles do not fare as well due to their high water content. Freeze the sauce in a freezer-safe container for up to 3 months, then thaw and toss with freshly prepared zucchini noodles for the best texture.
Reheating
When reheating, warm the sauce gently on the stove over low heat, stirring occasionally. If needed, quickly sauté fresh zucchini noodles in a little olive oil for a minute before tossing with warmed sauce to maintain that perfect bite and freshness.
FAQs
Can I use other types of squash instead of zucchini for the spaghetti?
Absolutely! Yellow squash or even cucumbers cut into ribbons can be delicious alternatives, though zucchini tends to have the best texture and mildest flavor that works perfectly with the tomato basil sauce.
How can I prevent my zucchini noodles from getting watery?
Cooking them quickly over higher heat and draining any excess moisture helps a lot. You can also lightly salt the raw noodles and let them sit to draw out water before cooking, then pat them dry.
Is this recipe suitable for a low-carb or gluten-free diet?
Yes! Since zucchini noodles replace traditional pasta, this dish is naturally low-carb and gluten-free—great for a healthy lifestyle without sacrificing flavor.
Can I make the tomato basil sauce in advance?
Definitely. The sauce actually tastes even better the next day as the flavors meld together. Just refrigerate and reheat when ready to serve with freshly cooked zucchini noodles.
What can I do if I don’t have a spiralizer?
No worries! Use a vegetable peeler to create thin ribbons or julienne cut the zucchini into long, thin strips. They won’t look like traditional spaghetti, but they’ll be just as tasty.
Final Thoughts
There is something truly special about the Zucchini Spaghetti with Tomato Basil Sauce Recipe that brings fresh, wholesome comfort to your table. It’s simple enough for weeknight dinners yet charming enough to serve guests who will be amazed by how delicious and vibrant a veggie-based pasta can be. Give it a try and fall in love with how easy and rewarding cooking this dish is—you might just find a new favorite that becomes a staple in your kitchen!
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Zucchini Spaghetti with Tomato Basil Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Calorie
Description
Delight in this fresh and healthy Zucchini Spaghetti, a low-carb alternative to traditional pasta. Featuring tender zucchini noodles topped with a rich, flavorful tomato garlic sauce, this recipe is perfect for a quick weeknight meal or a light dinner. Garnished with fresh basil and optional Parmesan cheese, it’s both nutritious and satisfying.
Ingredients
For the Sauce
- 4 tablespoons olive oil, divided
- 6 cloves garlic, minced
- 1 (28 ounces) can whole peeled tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon dried oregano
- 1 large sprig of basil
- 1 cup water
For the Zucchini Noodles
- 2 pounds zucchini*
- Optional: 1/2 cup grated Parmesan cheese or chopped fresh herbs
Instructions
- Prepare the Sauce: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the minced garlic and cook until it sizzles but does not brown, about 1 minute.
- Add Tomatoes and Seasonings: Immediately add the whole peeled tomatoes, kosher salt, red pepper flakes, dried oregano, and 1 cup of water. Bring the mixture up to a low boil then reduce the heat to let it simmer. Stir occasionally, breaking apart larger tomato pieces with the back of a spoon. Continue to simmer for 15 minutes to develop the flavors.
- Infuse with Basil: In the final 3 minutes of simmering, add the large sprig of basil to the sauce, leaving the stem end exposed for easy removal when the sauce is finished cooking.
- Prepare Zucchini Noodles: While the sauce simmers, use a spiralizer or vegetable peeler to create zucchini noodles or ribbons from the 2 pounds of zucchini.
- Cook Zucchini Noodles: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the zucchini noodles, tossing to coat them evenly with oil. Cook for about 2 minutes until slightly tender but still retaining some bite. Remove noodles and set aside. Repeat with the remaining tablespoon of oil and zucchini noodles.
- Assemble and Serve: Discard the basil sprig from the sauce. Plate the cooked zucchini noodles and top them generously with the tomato sauce. Garnish with optional fresh herbs or a sprinkle of grated Parmesan cheese, if desired. Serve immediately for best texture.
Notes
- Zucchini noodles cook quickly, so avoid overcooking to prevent sogginess.
- You can use canned crushed tomatoes as an alternative for a smoother sauce texture.
- For a vegan option, omit the Parmesan cheese or use a plant-based alternative.
- If you don’t have a spiralizer, use a vegetable peeler to create thin ribbons as a substitute.
- Adding red pepper flakes provides a mild heat, adjust amount to personal taste.
