Top 10 Spaghetti With Zucchini Recipes! A healthy alternative for everyone

Avoid unnecessary calories and carbs with these Zucchini Spaghetti Recipes!

The dishes are so simple and delicious that you won’t even recognize the difference from classic pasta.

Make your lunch healthy and full of necessary nutrients for your body.

Plain and simple, munch without regrets!

Zucchini spaghetti with garlic and parmesan

This recipe is the best way to cook vegetable noodles! Cooking, including preparation, takes just 20 minutes. Enjoy this delicious vegetable pasta with garlic, tomatoes, basil and parmesan. They are low-carb, keto and vegetarian!

What will we need

  1. 1 kg zucchini
  2. 3 tablespoons of extra virgin olive oil
  3. 4 cloves of garlic (pressed)
  4. A teaspoon of chili powder
  5. 350 g tomatoes (chopped)
  6. 200 g of grated parmesan
  7. A handful of basil leaves
  8. A teaspoon of cornstarch
  9. 2 teaspoons of cold water
  10. Salt


  1. Prepare the zucchini on the noodles, which we peel and create spirals using a zucchini spaghetti peeler
  2. If you don’t have a zucchini spaghetti cutter, cut the individual slices of spaghetti into thin strips the length of the spaghetti (be inspired by the video at the end of the article)
  3. Add olive oil, garlic and chili spices to a large pan
  4. Turn on the stove to medium temperature
  5. When the oil starts bubbling around the garlic, add the zucchini noodles
  6. Toss the noodles several times in the oil and cook like classic spaghetti until they are good to bite, approximately 5-7 minutes
  7. We do not let them cook longer, otherwise they will be mushy
  8. During cooking, we do not stop tossing and mixing them
  9. Stir in the tomatoes, basil and Parmesan
  10. Cook for another minute
  11. Using pasta tongs, transfer zucchini noodles, tomatoes and basil to a serving bowl
  12. Leave the liquid that was released during cooking in the pan
  13. Bring the liquid to a boil
  14. Mix the cornstarch and cold water in a small bowl, then stir into the simmering sauce in the pan
  15. Cook for about 1 minute, stirring constantly, until the liquid thickens into a sauce
  16. Taste the sauce and season with salt
  17. Pour the sauce over the zucchini pasta, tomatoes and basil
  18. Finally, sprinkle everything with parmesan and serve immediately
Healthy zucchini spirals instead of classic spaghetti with parmesan and garlic.

Raw zucchini spaghetti Asian style

This dish is full of delicious fresh vegetable noodles and contains only 85 calories per serving! The recipe is ready in less than 20 minutes and requires literally zero cooking time.

What will we need

  1. Handful of fresh coriander (chopped)
  2. 3 tablespoons of rice vinegar
  3. A spoonful of sesame oil
  4. 3 cloves of garlic (pressed)
  5. 2 teaspoons of red pepper
  6. 2 teaspoons of sugar
  7. 3 medium zucchini
  8. Salt


  1. In a large bowl, mix coriander, vinegar, oil, garlic, red pepper, sugar and a pinch of salt
  2. Cut the courgette into spirals using a courgette spaghetti peeler, otherwise cut it into thin strips with a knife (be inspired by the video at the end of the article)
  3. Add the zucchini to the prepared vinegar mixture
  4. Toss and mix the mixture until the ingredients are well mixed
  5. This is how we serve zucchini spaghetti immediately

Zucchini goes really well with everything and can be modified into any shape! For example, use it to bake one of these delicious zucchini pastries and enjoy a healthy, sweet point at the end!

Light vegetable pasta from zucchini with shrimp and hot chili.

Caprese with zucchini pasta without meat

Forget carb-filled pasta! This creative recipe brings you the fresh taste of Italian pasta without the guilt. A refreshing plate of Zucchini Noodles Caprese requires the zucchini to go through a frying process to soften. It must then be served immediately so that it does not lose its freshness and crispness.

What will we need

  1. 3 tablespoons of olive oil
  2. 1 kg zucchini
  3. 350 g of tomatoes
  4. 250 g of fresh mozzarella
  5. A handful of fresh basil
  6. 2 tablespoons of capers
  7. 2 cloves of garlic
  8. 100 g of roasted salted almonds


  1. Heat oil in a pan over medium heat until hot
  2. Add chopped zucchini
  3. Cook, stirring constantly, for 1 to 2 minutes or until softened
  4. Remove the pan with the zucchini from the stove and transfer the zucchini to a large bowl
  5. Add tomatoes, mozzarella, basil, garlic and a pinch of salt to the bowl with zucchini
  6. Gently mix everything together to combine the ingredients
  7. Serve the zucchini dish immediately sprinkled with roasted almonds
Vegetable spirals with tomato and mozzarella.

Italian lasagna with zucchini and tofu

Leaving out the beef doesn’t make this dish any less delicious. On the contrary, with zucchini slices, this dish gets freshness and this classic lasagna recipe.

What will we need

For filling

  1. 150 g chopped walnuts
  2. 2 cloves of garlic
  3. 200 g hard tofu
  4. 200 g diced zucchini
  5. A spoonful of fresh lemon juice
  6. ½ teaspoon dried oregano
  7. ¼ teaspoon chili powder
  8. A handful of fresh basil
  9. ½ teaspoon of sea salt
  10. Ground black pepper

For lasagna

  1. 150 g of lasagna pasta
  2. Extra virgin olive oil
  3. 400 g canned tomatoes (crushed)
  4. 2 courgettes (thinly sliced)
  5. 250 g grated pecorino cheese (or parmesan)
  6. Salt
  7. Ground black pepper


  1. Preheat the oven to 180 degrees
  2. Let’s prepare the zucchini tofu filling
  3. In a food processor, mix walnuts, garlic, tofu, chopped zucchini, lemon juice, oregano, chili powder, basil, salt and pepper
  4. Process everything to a creamy consistency (so that it can be spread)
  5. Add more salt and pepper as needed
  6. Prepare the pasta in boiling salted water according to the instructions on the package
  7. To assemble the lasagna, drizzle the baking dish with olive oil and then start layering the individual ingredients in this order
  8. 1st layer: ⅓ tomatoes, ½ noodles, ½ tofu filling, ½ zucchini
  9. 2nd layer: ⅓ tomatoes, ½ noodles, ½ tofu filling, ½ zucchini
  10. Place the remaining ⅓ of the tomatoes on top
  11. Sprinkle the mixture with grated cheese and drizzle with olive oil
  12. Cover the baking dish and bake for approximately 15 minutes
  13. After 15 minutes, uncover the bowl and bake for another 20-30 minutes, or until the zucchini is soft
  14. Let the zucchini lasagna rest for 10 minutes before serving
  15. Finally, season with freshly ground black pepper and serve
A classic lasagna recipe in a vegetarian version with zucchini and tofu.

Zucchini noodles with meatballs

Lighten up the classic spaghetti recipe with ground turkey meatballs and simple vegetable pasta.

What will we need

  1. 500 g ground turkey (chicken)
  2. 200 g breadcrumbs
  3. Egg
  4. 3 tablespoons of chopped parsley
  5. 50 g of grated parmesan
  6. 2 cloves garlic (chopped)
  7. Salt
  8. Freshly ground black pepper
  9. 2 tablespoons of olive oil
  10. 700 g of marinara sauce
  11. 4 medium zucchini (cut into strips)
  12. 120 g of provolone cheese (grated)


  1. In a bowl, mix ground turkey, breadcrumbs, eggs, parsley, Parmesan cheese, 1 clove of garlic and ½ teaspoon of salt and pepper
  2. Form 12 meatballs from the meat mixture
  3. Heat a tablespoon of oil in a large, oven-safe pan
  4. Gradually add the meatballs and cook, turning occasionally, for 4 to 6 minutes until browned on all sides
  5. Reduce the heat to medium-low, add and gently stir in the marinara sauce
  6. We continue cooking for 14 to 16 minutes
  7. Turn the meatballs occasionally until the balls are cooked and the sauce thickens
  8. Meanwhile, heat the remaining tablespoon of oil in a small pan over medium-high heat
  9. Add the zucchini with the remaining garlic and cook until the zucchini is soft and heated through
  10. Season everything with salt and pepper
  11. Heat the oven to a high temperature in the grill mode
  12. Sprinkle the meatballs with provolone cheese and put them in the oven
  13. Here we grill them for 3 to 4 minutes until the cheese is golden brown
  14. We serve the meatballs with ready-made zucchini pasta, sprinkled with Parmesan
Turkey meatballs with zucchini pasta.

Vegan zucchini pasta with avocado pesto

Make a simple avocado pesto to flavor this unique zucchini spaghetti recipe.

What will we need

  1. 3 medium (cut into strips)
  2. Ripe avocado (pitted and peeled)
  3. 30 g of fresh basil leaves
  4. A tablespoon of miso paste (or tahini paste)
  5. ½ tablespoon of extra virgin olive oil
  6. 3 tablespoons of lemon juice
  7. Clove of garlic
  8. 250 g of chopped cherry tomatoes
  9. Salt
  10. Pepper


  1. Salt the zucchini noodles liberally and put them in a colander over a bowl
  2. Place the bowl in the refrigerator for at least 30 minutes
  3. Meanwhile, for the avocado pesto, mix the avocado, basil, miso paste, olive oil, lemon juice and garlic in a blender or food processor
  4. We mix the mixture until it is smooth
  5. Add (a lot) of salt and pepper
  6. Rinse the sweaty zucchini spaghetti and squeeze it gently to remove excess liquid, dry it with a clean towel
  7. Mix the avocado pesto into the zucchini noodles
  8. We also add cherry tomatoes and mix
  9. Serve the pasta chilled and as soon as possible after preparation

These Zucchini Noodles with Avocado Pesto really taste best when eaten within 2 hours of making them, but if needed, refrigerate leftovers in a loosely covered container for up to 24 hours.

Creamy avocado pesto on vegetable zucchini spaghetti.

Kung pao from zucchini pasta and chicken

A Chinese classic from one pan, it is an easy and quick solution if you are thinking about how to make Asian cuisine a little healthier. Best of all, it takes less than 30 minutes to cook and is much healthier and better than takeout from an Asian bistro!

What will we need

  1. Chicken breast (diced)
  2. A teaspoon of sesame oil
  3. Salt
  4. Pepper

For the sauce

  1. 200 ml of soy sauce
  2. 2 spoons of fish sauce
  3. 2 tablespoons of rice vinegar
  4. A teaspoon of sesame oil
  5. 2 cloves garlic (chopped)
  6. ½ teaspoon of grated ginger
  7. 2 tablespoons of cornstarch
  8. 2 tablespoons water (+ more as needed to thin the sauce)
  9. 4 dried chili peppers
  10. 5-6 medium zucchini (cut into strips)

For decoration

  1. Spring onion
  2. Sesame seeds


  1. In a medium-sized bowl, mix all the ingredients for the sauce
  2. In a large bowl, salt and pepper the chicken and add 1 tablespoon of the sauce
  3. Let the chicken marinate
  4. In the meantime, use a zucchini spaghetti peeler to cut the zucchini
  5. Then dry the spirals with a paper towel
  6. Heat 2 tablespoons of oil in a deep pan (preferably a wok).
  7. Add the chicken and cook until golden brown, about 4-5 minutes
  8. Add the dried chilies and cook for another minute until fragrant
  9. Add the sauce to the pan and increase the heat so that the sauce begins to bubble and thicken
  10. Add one tablespoon of water, but only if needed to thin the sauce more
  11. Add the zucchini noodles to the pan and mix with tongs to coat them with the sauce
  12. Cook for another 2 minutes until the zucchini is soft but still crunchy
  13. Serve immediately, garnished with spring onions and sesame seeds
Zucchini kung pao with chicken, soy sauce and chili.

Zucchini spaghetti carbonara

Vegetarian carbonara is a vegetable version of the classic Italian pasta with egg sauce and ham, which can be served for any occasion, such as a light lunch.

What will we need

  1. 350 g of zucchini
  2. 3 tablespoons of oil
  3. Clove of garlic
  4. A pinch of dried mint (optional)
  5. 2 eggs
  6. Yolk
  7. 30 g of grated parmesan
  8. Pepper
  9. Salt
  10. 300 g of spaghetti


  1. Wash the zucchini and cut it into cubes or slices
  2. Fry lightly crushed garlic in a pan with 3 spoons of oil
  3. Let the garlic turn golden, then add the chopped zucchini
  4. Halfway through cooking, add salt and mint and cook for about 10 minutes on a low heat
  5. Then we remove the garlic
  6. Break an egg into a bowl and add Parmesan cheese, salt and a large amount of ground black pepper
  7. Beat the egg mixture thoroughly and set aside
  8. Boil the spaghetti in a large amount of salted water and drain
  9. Take some water from the pasta and keep it aside
  10. Add the pasta to the pan with the sautéed zucchini and add the egg mixture
  11. Stir the mixture at the lowest possible temperature until a creamy consistency is obtained
  12. If necessary, add pasta water to make the sauce creamy enough
  13. Serve the pasta warm sprinkled with parmesan and black pepper
Classic Italian carbonara with zucchini pasta, egg and bacon.

Zucchini tomato sauce

This Zucchini Pasta Sauce is a great way to add this delicious vegetable to your diet! In addition to the tomato and cream flavor, the sauce looks beautiful and tastes even better! Even children will fall in love with her!

What will we need

  1. 3 tablespoons of extra virgin olive oil
  2. 2 cloves of garlic (pressed)
  3. 350 g zucchini (cut into slices)
  4. 400 g canned tomatoes (crushed)
  5. Teaspoon of salt
  6. Freshly ground black pepper
  7. 70 ml of whipping cream


  1. Prepare a large pan for the zucchini sauce, in which we heat the olive oil
  2. Then add the pressed garlic and fry the garlic for about a minute until it starts to smell
  3. Then add the chopped zucchini
  4. Cook until the zucchini starts to brown
  5. Immediately add the crushed tomatoes from the can
  6. The temperature under the sauce should be high so that the sauce boils nicely
  7. Salt, pepper and add a little water as needed to make the sauce nice and creamy
  8. After 10 minutes of cooking, the sauce should be ready
  9. Pour it into a food processor and process until smooth
  10. Then pour it back into the same pan, turned on at a low temperature
  11. Add the cream and mix until the ingredients are thoroughly combined
  12. Taste the sauce, season as needed and serve with your favorite pasta
Tomato and zucchini sauce mixed into a creamy sauce.

Zucchini cream sauce

This Pasta with Creamy Zucchini Sauce may become your new favorite zucchini recipe. A quick, easy, cheap and great way to use this ingredient to make a delicious pasta dinner!

What will we need

  1. 50 g of butter
  2. 2 cloves of garlic (pressed)
  3. ½ onion (finely chopped)
  4. 600 g zucchini (grated)
  5. ½ teaspoon of salt
  6. ½ teaspoon of pepper
  7. 250 ml whipping cream
  8. 200 ml of chicken or vegetable broth
  9. 75 g parmesan (finely grated)
  10. 200 g corn (canned, drained)
  11. Parmesan
  12. A handful of fresh basil


  1. Melt the butter in a large pan over medium-high heat
  2. Add garlic and onion
  3. Cook for about 2 minutes until the onions are lightly golden
  4. Add zucchini, cook for another 1 minute
  5. Then add salt and pepper and stir for 2 minutes until it reduces in volume by about ½
  6. Stir in the cream, chicken broth, parmesan and corn
  7. Bring the mixture to a boil, then reduce the heat to medium and cook for another 3 minutes
  8. Cook the sauce until the liquid is further reduced
  9. Remove the sauce from the heat, serve immediately with your favorite pasta, garnished with extra parmesan

Treat yourself to zucchini not only in the form of a creamy sauce, but also in the form of a fluffy zucchini spread or zucchini soup , which you can make from it in a few easy steps! Enjoy in different ways and in full sips!

Creamy pasta sauce with zucchini and cream.

If you don’t know how to make zucchini noodles without having to get a zucchini spaghetti maker, don’t worry. In this video you will learn everything you need to know. Zucchini pasta can be made with a classic vegetable peeler or grater or table slicer. See how!

How to Make Zucchini Noodles Without a Spiralizer
Source: Kelly Senyei

Why include zucchini in our menu?

Zucchini is a summer squash from the gourd family and we classify it in the same family as melons, spaghetti squash and cucumbers.

It can grow to over 1 meter in length, but is usually harvested when it is around 20cm.

Although zucchini is often considered a vegetable, it is botanically classified as a fruit. It comes in several varieties ranging in color from deep yellow to dark green.

Zucchini is a great dietary supplement and there are several reasons why we should consume zucchini:

  • It is rich in important nutrients
  • Contains many antioxidants
  • Supports digestion
  • Lowers blood sugar
  • Improves heart function
  • It helps to improve vision
  • A great dietary supplement for weight reduction
  • Supports bone health
  • Improves thyroid function
  • Anticancer effects

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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