Zuccetti with Marinara Sauce


I have been eating a plethora of zucchini noodles lately. They are really satisfying and lots of fun. So easy too- I don’t even cook mine. I pop on top a ten minute steamy hot pan sauce. Zoodles save me from being in the kitchen for a few hours.

As much as I love being in the kitchen at home. I don’t really have time. I still want to provide a nutritious healthy meal for my family, so what’s a cook to do?  Make a few new zoodle recipes, thats what!  These recipes are so fast and full of goodness I thought I’d share.

Just in case you are wondering…

” What exactly is a zoodle and why do I need to know about it? 

Zoodles are spiraled zucchini that are made with the help of a special kitchen tool called a spiralizer. The spirializer processes all kinds of vegetables like carrots, beets, sweet potato and of course, zucchini. All into fun really long noodle shapes.

 Zoodles are a  fun, fresh and heathy alternative to pasta. Also way to increase the amount of vegetables you and your family eat. Zoodles are nutritious and a healthy alternative to highly processed gluten-free, and regular pasta too. The tool can range from $12.00 – $150.00 depending on where you purchase, the brand name your choose.  Just like many other items- the most expensive does not always signify the best product producing the best results. Shop around. You choose which is best for you and your budget. They all get the job done one way or the other. These are my favorites here – 

 Zoodles Are: 

  •  A way to increase vegetables in your diet
  • An alternative to pasta
  • Gluten free
  • Grain free
  • Wheat free
  • Low carb
  • Healthy and Nutritious
  • Inexpensive
  • Easy to prepare
  • Unprocessed
  • Paleo
  • Vegan


One cup cooked traditional spaghetti noodles contain  220 calories and 43 grams of carbohydrate. One small zucchini made into “zoodles” contains has 20 calories and 4 grams of carbohydrates

Zuccetti with Marinara Sauce  


1 Tablespoon olive oil (optional) or 1 spray of good quality cooking oil

1 onion, peeled and rough chopped

2 garlic cloves, cleaned and rough chopped

1 Tablespoon each, chopped fresh oregano, marjoram, rosemary and thyme leaves

Pinch red crushed pepper flakes (optional)

1/2 cup fresh flat leaf Italian parsley

1/4-1/2 cup chicken or vegetable stock

2 -14 ounce can organic chopped tomatoes

Kosher salt and freshly ground black pepper ( optional)

3-4 large zucchini, washed, dried and spiralized

Special Equipment:

Food Processor, Standing Blender or Immersion Blender. Spiralizer


Step 1: In a large heavy bottomed sauce pan, set over medium heat- add the oil, heat for about 30 seconds. Add the onion and cook until translucent and starting to turn brown. About 1-2 minutes.

Step 2: Add the garlic and the herbs. Sauté an additional 1 minute to release flavors.

Step 3: Deglaze the pan with the stock and remove any brown caramelized bits from the pan.

Step 4: Add the tomatoes, and crushed red pepper flakes. Reduce the heat to low. Simmer, uncovered, until the tomatoes soften, and sauce is reduced by 1/3 – about 15 minutes.

Step 5: Adjust seasoning with salt and fresh ground pepper. Remove from heat and liquify to a sauce with your immersion blender, food processor or blender. Serve on top of fresh prepared raw room temperature zoodles or cool and store airtight for a later date.

Nutrition Information: Serving Size: 1 cup. Amount Per Serving: Calories: 117, Total Fat: 5g, Saturated Fat: 0g, Cholesterol: 0 mg , Sodium: 31mg Carbohydrates: 20g, Fiber: 8 g, Sugar: 2g, Protein: 4g

Photo Credit : Kitchen Aid


Published by Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

Professional Chef, Two Time Award-Winning Book Author, Former Academic Director from Le Cordon Bleu, and Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

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