A bowl of Zucchini Spaghetti

Zucchini Spaghetti with Tomato Artichoke Sauce

Make this Zucchini Spaghetti tonight ... it's full of healthy ingredients and ready fast!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 198kcal
Author: Ginnie


For Sauce:

  • 1 tablespoon extra virgin olive oil
  • 1/2 onion, diced
  • 2 large garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 4 medium tomatoes, chopped (about 3 cups)
  • 1 (6-ounce) jar marinated artichokes, drained
  • 1/3 cup halved kalamata olives
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 tablespoon chopped fresh basil
  • kosher salt

For Zucchini:

  • 4 medium zucchini, spiralized
  • 2 teaspoons extra virgin olive oil


Prepare Sauce:

  • Heat 1 tablespoon olive oil in a medium skillet over medium heat.
  • Add onion and season with salt. Saute until starting to turn golden, about 5 minutes.
  • Stir in garlic and crushed red pepper. Cook until fragrant, stirring constantly (about 30 seconds).
  • Mix in tomatoes, artichokes, olives, and dried basil and oregano. Simmer until tomatoes have softened and sauce has thickened (about 12 to 15 minutes).
  • Season sauce to taste with salt and stir in fresh basil.

Prepare Zucchini:

  • Once sauce has started simmering, heat 2 teaspoons olive oil in a large skillet over medium-high heat.
  • When pan is hot, add spiralized zucchini. Cook zucchini just until heated through, mixing constantly.
  • Season zucchini to taste with salt, then drain in a colander.
  • Return zucchini to pan. Add sauce and toss to coat. Taste and season with additional salt, if needed.
  • Serve zucchini spaghetti immediately. Enjoy!


Calories: 198kcal
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