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Zucchini Spaghetti alla Marinara

Monica Loew

"This is a great gluten-free, grain-free, and uncooked recipe. Add cheese of your choice, if desired."
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15 m servings 125 cals
Original recipe yields 4 servings

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  • Prep

  • Ready In

  1. Blend tomatoes, tomato paste, water, simple syrup, garlic, balsamic vinegar, olive oil, and sea salt together in a high-speed blender until smooth. Add more water if sauce is too thick.
  2. Place spiralized zucchini in a bowl; add sauce and toss to coat.

Nutrition Facts

Per Serving: 125 calories; 4 g fat; 21.6 g carbohydrates; 4.4 g protein; 0 mg cholesterol; 690 mg sodium. Full nutrition

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Read all reviews 4
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I didn't peel my zucchini prior to making zoodles and they were delicious with the marinara. A perfect summertime meal served with garlic bread. Equally good topped with Parmesan or mozzarella.

My first time spiralizing and it turned out great. I was surprised the marinara was so good, I'd never made a marina sauce before. The directions leave out the heating step. I added cooked chick...

I added mushrooms to my sauce because I like them and I also like to cook my zucchini noodles but other than that it's a simple tasty quick meal

This was just ok. Waaaaay too much garlic; so much so that my wife couldn't even eat it. If I make this again, I'd cut the garlic in half. I might also ever so slight boil the zucchini to make ...