Best 6 Zucchini Marinara Recipes

ZUCCHINI SPAGHETTI ALLA MARINARA

Steps:

• 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.
• Place spiralized zucchini in a bowl; add sauce and toss to coat.

PASTA WITH ZUCCHINI, MUSHROOMS AND CANNELLINI BEANS IN MARINARA

Steps:

• Set up 3 pots: 1 with water for pasta, 1 for zucchini, onion, mushroom & beans & 1 for marinara sauce.
• In two of the three pots set up 2 tbsp of olive oil and saute onion (1/2 & 1/2) until cooked but not brown, add 4 cloves minced garlic to onion in each pot and again cook DO NOT brown. Add crushed tomatoes to 1 pot and basil, cook on a low flame for about a 1/2 hour. In the other pot add zucchini, mushroom and cook until zucchini is soft, add beans and cook for 2 more minutes, remove from heat. Cook pasta according to box.
• Add veggies to top of pasta, add shredded mozzarella, top with marinara sauce and grated cheese.

ZUCCHINI MARINARA - DIABETIC

Steps:

• In a skillet over medium heat, heat oil.
• Add the onion and saute for 4 minutes.
• Add the tomatoes, garlic, parsley, and basil.
• Cook for 3 minutes Add the zucchini and cook for 5 minutes.
• Season with salt and pepper and sprinkle with Parmesan cheese.

ZUCCHINI NOODLES WITH MUSHROOM MARINARA

Steps:

• Heat 1 tablespoon oil in large saucepan over medium-high heat. Add mushrooms and onion; cook 5 minutes or until tender, stirring occasionally. Stir in undrained tomatoes, sauce, vinegar and 1/4 teaspoon garlic salt. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.
• Meanwhile, carefully cut zucchini lengthwise into long thin noodles with vegetable peeler, stopping when seeds are visible. Discard center portion of zucchini.
• Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add zucchini noodles and remaining 1/4 teaspoon garlic salt; cook 5 minutes or until desired doneness, stirring occasionally. Serve zucchini noodles with sauce. Top with cheese, if desired.

ZUCCHINI SPAGHETTI WITH LENTIL MARINARA

Steps:

• INSTRUCTIONS Add lentils and 2 cups of water to a medium pot. Bring to a boil and then lower to a simmer and cook until lentils are tender and liquid is evaporated, about 30 minutes. Meanwhile, add 1 tablespoon olive oil to a pan over medium heat. Add the onion and saute for 5 minutes, or until translucent. Add the garlic and saute for an additional minute, until fragrant. Add the tomato sauce, wine, vinegar, basil, oregano, thyme, and salt and pepper to taste. Simmer on low for 20 minutes. When lentils are done cooking, add them to the sauce and simmer for an additional 5 - 10 min. In a separate pan, add the remaining tablespoon of olive oil and saute the zucchini pasta for 5 - 10 minutes, until desired tenderness is achieved. Puree 1 cup of the marinara sauce and reincorporate back into the sauce to increase thickness. Divide the pasta among four plates and top with lentil marinara. Serve hot. NOTES Fresh zucchini will often lose moisture as the zucchini pasta cooks so be sure to drain any liquid that has built up in the pan. The recipe holds well as leftovers, but the zucchini does tend to release extra moisture as it sits so be sure to drain pasta before serving. There will be a lot of leftover sauce, but it is yummy on regular pasta too. ;)

ZUCCHINI MARINARA

Steps:

• Cut ends off zucchini and discard. Cut zucchini in half lengthwise. Slice zucchini in pieces approximately 1/4" wide. In a medium size frying pan, combine all of the ingredients except the tomatoes. Saute' on medium high heat until the zucchini starts to soften, approximately 5 to 6 minutes, mixing often. Add the tomatoes and cook an additional 20 minutes mixing often, being careful not to over cook. If desired you may skim off any excess oil.