Best 3 Easy Vegetarian Spaghetti With Zucchini Tomato And Feta Recipes

**Savory Vegetarian Spaghetti with Zucchini, Tomato, and Feta: A Symphony of Flavors**

Indulge in a culinary journey with our delightful Vegetarian Spaghetti with Zucchini, Tomato, and Feta. This delectable dish tantalizes your taste buds with a harmonious blend of fresh, vibrant ingredients. Zucchini's mild sweetness and crisp texture marry perfectly with the tangy burst of tomatoes, while feta cheese adds a savory, salty touch. Tossed in a light and flavorful sauce, this vegetarian spaghetti offers a symphony of flavors that will leave you craving more. Accompanying this main course are three additional recipes to elevate your dining experience: a refreshing Zucchini and Tomato Salad, a creamy and tangy Feta Dip, and a sweet and zesty Lemon-Tahini Dressing. These recipes offer a versatile array of options, allowing you to customize your meal to suit your preferences and create a memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH AND EASY VEGGIE SPAGHETTI

Fresh and Easy Veggie Spaghetti image

Quick and easy vegetable spaghetti with lots of veggies and a simple tomato sauce made completely from scratch. For vegan spaghetti, skip the cheese and serve with a little nutritional yeast scattered on top. The sauce can be made in advance and kept in the refrigerator for 3 to 4 days.

Provided by Adam and Joanne Gallagher

Categories Dinner

Time 35m

Yield Makes 4 to 6 servings (About 6 cups of sauce)

Number Of Ingredients 16

Ingredients

12 ounces spaghetti or pasta of choice
4 tablespoons olive oil
1 cup (140 grams) chopped onion
2 medium zucchini, chopped (1/2 pound)
2 medium yellow squash, chopped (1/2 pound)
3 garlic cloves, minced (1 tablespoon)
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces (1 heaping cup)
2 to 3 teaspoons mushroom powder, optional, see notes
5 cups (1/2 pound) spinach leaves
Handful fresh basil leaves, plus more for garnish
Salt and fresh ground black pepper
Parmesan cheese or nutritional yeast for serving

Steps:

Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.

Nutrition Facts : ServingSize 1/6 of the recipe (2 ounces pasta), Calories 372, Fat 11.4g, SaturatedFat 1.6g, Cholesterol 0mg, Sodium 798.2mg, Carbohydrate 56.9g, Fiber 8.9g, Sugar 7g, Protein 14.5g

SPAGHETTI WITH ZUCCHINI AND TOMATOES

Spaghetti with Zucchini and Tomatoes image

"This dish is a true taste of summer. Every time make it, feel like I'm doing something good for myself," says Tyler.

Provided by Tyler Florence

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt
1 medium zucchini, sliced into thin rounds
1 medium yellow summer squash, sliced into thin rounds
1 pint cherry tomatoes
1 bulb fennel, trimmed, cored and thinly sliced
1/2 onion, finely chopped
4 cloves garlic, chopped
2 tablespoons chopped fresh oregano
1/2 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes
Freshly ground pepper
1 pound spaghetti
Juice of 1 lemon
Grated parmesan cheese, for topping

Steps:

Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
Combine the zucchini, yellow squash, tomatoes, fennel, onion, garlic and oregano in a large bowl. Add the olive oil, red pepper flakes and a pinch each of salt and pepper and give it a good toss. Dump that out onto 2 baking sheets and spread it out evenly. Roast until the squash and other vegetables begin to caramelize, 15 to 25 minutes. Scrape the vegetables into a large bowl and cover with a plate to keep warm.
The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook until al dente, 8 to 9 minutes, then drain.
Toss the spaghetti with the vegetable mixture. Squeeze the lemon juice over the top and toss together. Divide among bowls. Garnish with parmesan, if desired.

TOMATO, ZUCCHINI AND FETA GRATIN

Tomato, Zucchini and Feta Gratin image

This is a recipe I copied from Food and Wine magazine. It is easy and has a great flavor to it. I have substituted thyme for dill. If you have flavored feta available, that is really nice twist to add with this dish. Just delete the thyme. I have done both the original recipe and the flavored fetas with success. It is a lovely way to make a dish when you have a bumper crop of zucchini and tomatoes coming out of your garden.

Provided by Expat in Holland

Categories Vegetable

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 large zucchini
3 roma tomatoes
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon thyme, minced
4 ounces feta cheese, crumbled
salt
pepper

Steps:

Slice zucchini into 1/2" rounds. Blanch zucchini in boiling water for 4 minutes. Drain well, and pat dry.
Slice tomatoes, lengthwise, into 4 slices per tomato. With a spoon remove seeds.
In a greased 9x9 glass baking dish, place zucchini, overlapping, in a single layer to cover bottom of dish.
Drizzle zucchini with 1 tbsp of olive oil over top.
Sprinkle with with garlic, thyme, salt and pepper.
Next add a layer of crumbled feta.
Top dish with tomato slices.
Sprinkle with salt and pepper. Drizzle all of casserole with remaining oil.
Bake, in preheated, 400°F oven for 40 minutes. Remove and let rest 10 minutes before serving.

Tips:

Choose the right zucchini: For the best results, use young and tender zucchini. These will have a thinner skin and a more delicate flavor. Avoid zucchini that is large and mature, as these will be more likely to be tough and seedy.
Cook the zucchini properly: To prevent the zucchini from becoming mushy, cook it over medium-high heat until it is just tender. Do not overcook the zucchini, or it will lose its shape and flavor.
Use a good quality feta cheese: Feta cheese is a key ingredient in this dish, so it is important to use a good quality cheese. Look for feta that is made from sheep's milk or a combination of sheep's and goat's milk. Avoid feta that is made from cow's milk, as it will not have the same flavor.
Serve the spaghetti immediately: This dish is best served immediately after it is made. The spaghetti will start to absorb the sauce and become soggy if it sits for too long.

Conclusion:

This easy vegetarian spaghetti with zucchini, tomato, and feta is a delicious and healthy meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a quick and easy vegetarian meal, give this recipe a try. You won't be disappointed!