Zucchini Noodles with Spaghetti Sauce - Farm Girl Fresh


Zucchini Noodles with Spaghetti Sauce

At the beginning of each gardening season, my husband kindly suggests planting only one zucchini plant in the garden (he knows what happens every year). I however, insist on planting two. Why? Because what if my one zucchini plant would die? What would I do without frozen, shredded zucchini for my fudge brownies (a must for you chocolate lovers)? Well, once again we have an abundant harvest of zucchinis this year, and I’m always looking for ways to sneak this nutritious vegetable into a dish.

Making our Zucchini Noodles with Spaghetti Sauce is a quick and easy way to use up extra zucchini.  The zucchini noodles quench that pasta crave, and are a great gluten-free replacement for noodles (plus think about all those nutrients your body is receiving). They are easy to make with a veggie spiralizer. Click here to see the one we like.

If you’re looking for more zucchini recipes, check out our book, Eating Pure in a Processed Foods World®. Happy healthy eating!


6 medium zucchinis, spiralized
1 tablespoon salt
3 cups spaghetti sauce, (page 257)
1 cup raw cheddar cheese, optional
Salt and pepper to taste

Place zucchini noodles in a colander and toss with salt until coated. Let zucchini sit for 15 to 20 minutes. Rinse under running water. Squeeze out excess moisture.
Zucchini Noodles DrainingSauté noodles in a large skillet over medium-high heat 5 to 7 minutes stirring frequently. Serve noodles with warmed spaghetti sauce and cheese sprinkled on top.
Zucchini Spaghetti

4 servings

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