Zucchini spaghetti alla marinara, also known as zucchini noodles with marinara sauce, is a delicious and healthy pasta alternative made from spiralized zucchini, a type of summer squash. This low-carb, low-calorie dish is a great way to enjoy your favorite Italian flavors without all the guilt. The spiraled zucchini strands, often referred to as "zoodles," are a clever and nutritious substitute for traditional pasta, providing a crunchy texture and a mild, slightly sweet flavor that complements the rich and flavorful marinara sauce.
The marinara sauce used in this recipe is a classic Italian staple, made with fresh tomatoes, garlic, onions, herbs, and olive oil. The combination of sweet tomatoes, savory garlic and onions, and aromatic herbs creates a luscious and flavorful sauce that perfectly coats the zucchini noodles. This versatile dish can be customized to your liking; feel free to add your favorite vegetables, proteins, or seasonings. Whether you're looking for a gluten-free, low-carb meal or simply want to incorporate more vegetables into your diet, zucchini spaghetti alla marinara is a delightful and satisfying choice.
THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)
After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!
Provided by Chef John
Categories Vegetarian Zucchini Main Dishes
Time 8h55m
Yield 2
Number Of Ingredients 9
Steps:
- Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
- Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
- Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
- As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
- Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
- Serve with more grated cheese and fresh basil.
Nutrition Facts : Calories 1016.2 calories, Carbohydrate 62.5 g, Cholesterol 56.5 mg, Fat 78.1 g, Fiber 8.3 g, Protein 23.3 g, SaturatedFat 19.6 g, Sodium 479.3 mg, Sugar 11.9 g
BEAUTIFUL ZUCCHINI CARBONARA
Steps:
- Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. Try to buy the best ingredients you can, as that's what really helps to make this dish amazing. I'm using a flowering variegated variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I've been told by Italian mammas (who I don't argue with!) that penne is the original, so that's what I'm using in this recipe.
- Before you start cooking, it's important to get yourself a very large pan, or use a high-sided roasting pan so you can give the pasta a good toss.
- Put a large pan of salted water on to boil. Halve and then quarter any larger zucchini lengthwise. Cut out and discard any fluffy middle bits, and slice the zucchini at an angle into pieces roughly the same size and shape as the penne. Smaller zucchini can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the package instructions.
- To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
- Heat a very large frying pan (a 14-inch is a good start - every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the zucchini slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.
- It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.)
- Get everyone around the table, ready to eat straightaway. While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning. If you've managed to get any zucchini flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
ZUCCHINI MARINARA
The Monterey Jack cheese is surprising in this "Italian" dish but it works better than Italian cheeses, in my opinion.
Provided by TPubmgjbd
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute zucchini in 3 Tablespoons olive oil until lightly browned; drain.
- Place in 1-1/2 quart casserole.
- Combine marinara sauce, wine, remaining oil, garlic, basil and oregano in small saucepan; stir well.
- Simmer for 15 minutes, stirring occasionally.
- Spoon sauce over zucchini; mix well.
- Sprinkle cheese over sauce; cover.
- Bake at 325 degrees for 30 minutes.
- Bake, uncovered, for 5 minutes longer.
Nutrition Facts : Calories 235.6, Fat 16.7, SaturatedFat 5.1, Cholesterol 16.8, Sodium 484.3, Carbohydrate 11.8, Fiber 1.1, Sugar 8.3, Protein 7
Tips:
- Choose the right zucchini. Look for small to medium-sized zucchini with smooth, unblemished skin. Zucchini are best picked when they weigh 1 pound or less.
- Use a spiralizer to create the zucchini noodles. This will create long, thin strands that resemble spaghetti.
- Be careful not to overcook the zucchini noodles. They should be cooked just until they are tender-crisp.
- Use a flavorful marinara sauce. The marinara sauce is the star of this dish, so make sure it is flavorful and well-seasoned.
- Add some protein to the dish. This could be chicken, shrimp, beef, or tofu.
- Top the dish with Parmesan cheese and fresh basil. This will add a delicious finishing touch.
Conclusion:
Zucchini spaghetti alla marinara is a healthy and delicious dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it is also a low-carb and gluten-free meal. With its simple ingredients and easy preparation, zucchini spaghetti alla marinara is a perfect weeknight dinner.
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