Zucchini Spaghetti

Prep Time 25 minutes
Cook Time 0 minutes
Servings 4 people
No cooking required for this healthy alternative to spaghetti! Using zucchini instead of noodles makes this dish a delight to eat when cold.

How It's Made


  • 4 to 5 large zucchinis
  • 1 cup Sundried Tomatoes
  • 1 garlic clove
  • 3 tomatoes
  • 1 red bell pepper
  • 2 tablespoons dried herbs of your choice (parsley, thyme, rosemary)
  • 1/4 cup fresh chopped herbs of your choice (basil, parsley, chives)
  • 1/4 cup olive oil
  • 1 teaspoon sea salt


  1. Rehydrate the sundried tomatoes by soaking them in water for an hour. Strain and set aside.
  2. Using a mandolin or preferrably a spiralizer, slice the zucchinis in thin, spaghetti-like strips.
  3. Drain the zucchini to remove as much moisture as possible.
  4. In a food processor, combine all the sauce ingredients and mix until you've reached your desired texture.
  5. In a bowl, ladle the sauce on top of the sliced zucchni and enjoy!
The sauce can be kept in a mason jar for about ten days.
Vanessa Labelle
Recipe By

Vanessa Labelle

As a graduate of the Culinary Nutrition Academy of Toronto, Vanessa Labelle spends her time as a nutrition coach while also teaching her clients how to cook and updating her blog Pomme et Sucre.