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Zucchini Spaghetti

Rated as 4.54 out of 5 Stars

"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."
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Ingredients

30 m servings 449 cals
Original recipe yields 3 servings

Directions

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  1. 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.
  2. 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.
  3. Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.

Footnotes

  • Cook's Note:
  • For best results of noodle shapes, run the zucchini through a spiralizing tool.

Nutrition Facts


Per Serving: 449 calories; 24.6 g fat; 29.4 g carbohydrates; 32.1 g protein; 93 mg cholesterol; 3801 mg sodium. Full nutrition

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Reviews

Read all reviews 20
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I just bought a "Vegetti" which turns zucchini into spaghetti and thought this recipe was perfect for my first use. Delicious. I am a bit fussy with seasonings but decided to follow the recipe...

Most helpful critical review

Zucchini Spaghetti Haiku: "Really just a sauce, albeit, a tasty one. Just WAY too much sauce." 3 zucchini weren't nearly enough for this recipe, and I had to quick make a pot of noodles to suppl...

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Least positive
Newest

I just bought a "Vegetti" which turns zucchini into spaghetti and thought this recipe was perfect for my first use. Delicious. I am a bit fussy with seasonings but decided to follow the recipe...

We loved it! Turned out exactly as described. I (always) use soy crumbles instead of ground beef, and also didn't read the shopping list correctly when shopping so ended up with an 8oz can of to...

Zucchini Spaghetti Haiku: "Really just a sauce, albeit, a tasty one. Just WAY too much sauce." 3 zucchini weren't nearly enough for this recipe, and I had to quick make a pot of noodles to suppl...

Very delicious! The only thing I changed was I used sausage instead if ground beef. I keep everything else the same. Definitely will make it again.

The taste was 5 stars, but the ratio of sauce to noodles was way off--I could have cooked six zucchini! Thus it only gets 4 stars. But I will make it again, and again, and again. Yummy!

I tweaked the recipe and added a can of coconut milk and it tastes better than the vodka pasta sauce at the store. The coconut milk is key! It gives a rich creamy flavor.

Everyone that has tasted this has fallen in love. From children to adults!

It was tastbut a bit salty.

I have made this recipe 2x now, and we LOVE it....full of flavor and very filly! We love that is it low carb too! :) Thank you so much for sharing this!