Spaghetti with Zucchini and Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light pasta dish featuring a smooth tomato sauce with grated zucchini for hidden nutrition and subtle sweetness. This italian-inspired pasta ready in about 35 minutes blends spaghetti, olive oil, medium, grated zucchini into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: While the pasta cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium onion and cook for 5 minutes until translucent.
  3. Step 3: Add 3 garlic cloves and cook for 1 minute until fragrant, then add 1 medium zucchini (grated) and cook for 5 minutes until softened and most of the moisture has evaporated.
  4. Step 4: Stir in 1 can crushed tomatoes, 1/4 cup fresh basil, and 1/2 tsp red pepper flakes. Simmer for 15 minutes, stirring occasionally.
  5. Step 5: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water. Toss until the sauce coats the pasta, adding more pasta water if needed. Season with salt and pepper to taste.
  6. Step 6: Serve hot, topped with 1/4 cup grated Parmesan cheese.

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Frequently asked questions

How long does Spaghetti with Zucchini and Tomato Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spaghetti with Zucchini and Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spaghetti with Zucchini and Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spaghetti with Zucchini and Tomato Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spaghetti with Zucchini and Tomato Sauce?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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