Zucchini Pasta and Marinara Sauce

May 13, 2019


  • 4-6 zucchini
  • 3/4 yellow or white onion, chopped
  • 2 tablespoons of coconut or grape seed oil
  • 1 28 oz can of chopped stewed tomatoes
  • 3 garlic cloves, minced
  • 1-2 cups mushrooms, sliced
  • 1/2 teaspoon Italian herbs
  • 1/2 teaspoon chili flakes
  • Sea salt and pepper to taste
  • 1/4 cup chopped basil


  • Remove both ends from the washed zucchini
  • Place in a spiralizer and spiral all the zucchini’s and set aside
  • On medium heat, saute garlic, mushrooms, and onion in a pan with 1 tablespoon of coconut or grape seed oil 1-2 minutes
  • Add the canned tomatoes, Italian herbs, chili flakes, salt and pepper and let it cook while stirring frequently
  • In a separate pan, use the remaining coconut or grape seed oil and sauté the the zucchini
  • Stirring frequently to soften all the zucchini. When soft, remove and place in a serving dish. Make sure not to let the zucchini get too soft or mushy.
  • Add the marinara sauce to the zucchini and the basil and serve.

Optional: Add grilled shrimp, turkey meatballs, or scallops

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