Zucchini "spaghetti"

READY IN: 20mins
Recipe by Chef Kate

By way of Michael Chiarello's Bottega, a fun and healthy way to use all that zucchini or other summer squash. You can cut this like spaghetti or like fettuccine. Mix with fresh tomato sauce and fresh basil; or do a creamy sauce and more veg for a "pasta" primavera..

Top Review by Wish I Could Cook

Can there be any easier more delicious way to make sauteed zucchini? I don't think so! It's funny how the shape of the slices, makes it better. I used my mandoline to make spahetti like strands and followed the recipe. I only had about two pounds of zucchini, and it filled my big skillet, so this recipe make a lot. I added spahetti sauce to the skillet at the end to heat everything together. I didn't have enough, but it still gave some added flavor. Topped with vegan parmesan, and it's tough to beat this dish for healthy, and easy and yum factors!

Ingredients Nutrition


  1. Heat a large skillet or roasting pan over medium heat. Add the olive oil and heat until the oil shimmers. Add the garlic and cook until light golden, about 5 minutes.
  2. Add the zucchini and cook for a few minutes without turning. Add salt and cook another 3 to 4 minutes, stirring occasionally, until barely tender.
  3. A mandolin is great for this.

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