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Courgette Spaghetti recipe

Courgette Spaghetti recipe

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A great summer dish, which makes use of courgettes and yellow squash when in-season. Enjoy with a liberal sprinkling of freshly grated Parmesan.

44 people made this

IngredientsServes: 4

  • 3 cloves garlic, chopped
  • 1 onion, chopped
  • 15g butter
  • 1 tablespoon vegetable oil
  • 2 courgettes, thickly sliced
  • 2 yellow summer squash, thickly sliced
  • salt and pepper to taste
  • 450g spaghetti pasta
  • 800g passata

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. In large frying pan, over medium heat, saute garlic and onion in butter and oil about 2 minutes. Reduce heat and layer courgette and yellow squash on top. Add salt and pepper, cover and steam 10 minutes or until the vegetable is tender.
  2. Meanwhile, bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Add passata to the courgette mixture, stir and heat through. Serve the sauce over the pasta.

Yellow summer squash

Look like yellow courgettes and can be found in speciality markets. If unavailable, use courgettes instead.

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Reviews & ratingsAverage global rating:(47)

Reviews in English (34)

by VEGGIEGIRL83716

The first time I made this recipe, I followed it exactly. It was good, but a bit bland for my taste. The second time, I substituted a few things. First, I added sweet vidalia onions instead of ordinary white onion. I used diced tomatoes with basil and oregano instead of crushed tomatoes. I sauteed all the veggies except the tomatoes in olive oil along with mushrooms and black olives. I added the tomatoes near the end, just to warm through, along with a pinch each of red pepper flakes and italian seasoning. Also, i used radiatore instead of angel hair pasta just because I like it better. With a few changes, this was so good even my meat loving mother loved it! This is a new family staple.-12 Sep 2007

by jmbubble

After reading reviews, I added about a half cup of chopped fresh basil and parsley to the tomatos and let them sit while I prepared the rest of the dish. I also used olive oil instead of butter when heating the onion and garlic. I added a little more fresh basil to the zucchini & squash while they cooked. And I used wwhole heat penne pasta. My fiance and I thought this dish was very good. I'm still eating the left overs!-13 Jul 2006

by Julia

Great recipe...delicious! I made this recipe with a few minor modifications. I used one vidalia onion instead of a white onion, 1 (28 oz.) can diced basil oregano garlic tomatoes instead of crushed tomoates and 1/2 cup fresh basil and parsley chopped. I will definitely make this recipe again.-03 Oct 2010


A Sicilian recipe for spaghetti with courgette, mint and pecorino

Mint lends bright notes to this hoard of courgette coins, fried until crisp and savoury, then scattered over a melting mound of spaghetti and pecorino for an easy weeknight supper .

Rachel Roddy’s spaghetti with courgettes, pecorino and mint. Photograph: Rachel Roddy/The Guardian

Rachel Roddy’s spaghetti with courgettes, pecorino and mint. Photograph: Rachel Roddy/The Guardian

Last modified on Tue 9 Jul 2019 09.33 BST

W ild mint grows in the cracks between the steps just behind our house in Gela. So does another vigorous weed that smells a little like cat pee. And then there are the actual cats, also wild, which slink up and down the steps looking both terrifying and terrified. Neither, though, can quite snuff out the unmistakeable scent of the mint – a cool menthol breath mixed with something musty. Defiant clusters cling to neglected steps that lead down to a busy road in the middle of this industrial city in southern Sicily. Further down the road, past the old prison, you catch the scent again near a swathe of fichi d’India, or prickly pears, which seem to grow out of a wall, the stems like succulent paddles, each one bejewelled with a dozen coral fruits. There is fleshy purslane and a variety of milk thistle at the edges of the pavement too, resilient tufts seeming to suggest that you can build a city on agricultural land, but nature will burst forth in the cracks. Nothing is for picking, however – by me at least. The prickly pears because the spikes are dastardly and fly at you, then remain impaled in the soft parts of your hand as hair-thin splinters for days the mint, purslane and chicory because, well, the cats.

I have enjoyed cooking with tame mint bought in bunches or cellophane-covered packets this past month in Sicily – it has made a nice change from all the basil. Not that I have anything against basil. It is just that when it comes into season in Rome and market vendors start stuffing it in the top of your bag like a shopping favour, it becomes ubiquitous – sauces, salads, stewed and stuffed summer vegetables, all in the key of basil. There is basil in Sicily too – masses of it. But whereas in Rome mint seems quiet in comparison, in Sicily it sings from stalls and shelves and the cracks in the pavement.

It was a recipe in a new favourite book that prompted me to get the first bunch. The book is a slim, softback edition of Sicilian recipes and flavours for everyday and feast days a practical, technicolour celebration of pasta, almonds, aubergines, citrus, pomegranates, oily fish, breadcrumbs – and mint, which Sicilians use effectively and beguilingly with vegetables, meat, fish and fruit. I am not sure I have ever bookmarked so many recipes in a single book, including this one for spaghetti con le zucchine fritte – spaghetti with fried courgettes, pecorino and mint.

Like so many Sicilian recipes, this one involves frying in oil – in this case olive oil a source of pleasure and rich, unparalleled flavour. You need enough olive oil that the courgette rounds fry at a sort of shimmy, for which you can get away with just over 1cm (which is why you don’t want a huge frying pan). Be careful the oil doesn’t get too hot by keeping the flame modest and pulling the pan from the heat for a few seconds, if necessary. Once the rounds are gently blistered and pale gold, you lift them from the oil, blot on kitchen paper, salt lightly (and eat three straight away). Frying brings out the savoury sweetness of courgettes most beautifully. The leftover oil is for tossing through the spaghetti – you decide how much to use. Beyond frying, you only need to grate the cheese and slap or rip the mint before tossing both with the spaghetti, then finishing with the courgettes. The heat of the pasta both melts the cheese and awakens the persistent scent of the mint, which is as lovely as the combined taste of all five ingredients.

I knew this would become a trusted favourite almost before I made it. Not least because it is another pasta sauce/condiment that comes together while the water comes to a boil and the pasta cooks – one to be filed in the mental cookbook along with pasta with melted butter and tinned anchovies, pasta with lemon and parmesan, pasta with oil, garlic and chilli, pasta with bursting cherry tomatoes – all recipe answers to the question: “What shall we eat tonight, and in 15 minutes?” Dishes that, when followed by a salad, piece of cheese and accompanied by a bottle of wine, can feel like an everyday feast.


Raw courgette spaghetti with pesto

Summer is coming! I can feel the heat in the air. I am such a vampire night owl, I don’t like heat (that’s why I moved to London!). When the temperature is over 25 degrees I get really slow and grumpy, and my appetite just disappears. During the summer, I am a super lazy cook, always wanting something light and refreshing (ideally a cold noodle dish).

I want to share with you one of my favourite meals to eat in the summer – raw courgette spaghetti. This dish is super easy to make. It is so simple that you don’t even need to turn on the cooker at all. You can enjoy this lovely refreshing and tasty spaghetti in less than 10 minutes. Almost sounds too good to be true, right?

First, you need to turn your courgette into spaghetti.

You can use a spiralizer or a vegetable peeler (shouldn’t take more than 2 minutes tops). Or if you live in the UK, I think most the large supermarkets sell ready-made courgette spaghetti, although really it only takes you 2 minutes to do it yourself and you can easily get a very cheap spiralizer from Amazon.

Then, and prepare to be blown away by how easy this is, simply toss all veggies in pesto sauce.

If you are busy and lazy, just buy a ready-made pesto sauce from the shop and that will do the trick. However, not everywhere sells vegan pesto sauce which it is healthier (fewer chemicals, more B12) and tastier, so if you’ve got some extra time you could make your own homemade vegan pesto, which takes only extra 5 minutes to prepare.

This spaghetti contains very little oil from the pesto sauce, it’s low-carb and it’s gluten-free while still satisfying all the spaghetti/noodles lovers out there, how amazing is that! If you have never tried courgette spaghetti before then this may be your MUST-TRY recipe this summer.

If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!


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At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

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Courgetti fritters

Top our lightly-spiced courgetti fritters with poached eggs for a quick weekend brunch with fewer than 250 calories.

This is an easy salad recipe, which comes complete with how-to video. Courgetti gives the dish extra colour, taste and substance. If you wanted a more authentic flavour, use fish sauce instead of tamari.

Courgetti with pesto and balsamic tomatoes

Try this simple recipe that pairs courgetti with baby plum tomatoes, garlic, pesto and pine nuts. Find more spaghetti recipes here.

Courgetti, pea and artichoke salad with pistachio pesto

A vibrant seasonal courgette spaghetti recipe with peas and artichokes served with a vegan pistachio pesto – and it’s ready in just 20 minutes. Check out our best vegan recipes here.

Spiralized vegetarian summer rolls

Spiralized courgette takes the place of noodles in these super-healthy, Vietnamese-style vegan rolls. They’re great to pack for a posh picnic. More Vietnamese recipes here.

Thai courgetti soup

We’ve taken our courgette noodle obsession to the next level with this easy, healthy Thai coconut courgetti soup. Plenty more punchy Thai recipes here.

Courgetti with sundried tomato, pesto and mozzarella pearls

Try this easy, vibrant courgetti recipe with sundried tomatoes, fresh pesto and mini mozzarella pearls for a light and summery supper.

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Veggie polpette with courgette spaghetti

Preheat the oven to 200 °C/fan 180°C/ gas mark 6. Heat 1 tbsp of the oil in a large frying pan and add the onion. Cook for 2-3 minutes before adding the carrot and mushrooms. Continue cooking for another 4-5 minutes until the carrots are just tender. Set aside to cool.

Pulse the chickpeas in a food processor, then add the cooked onion, carrot and mushrooms. Blitz and add the egg, coriander and cumin until it comes together. Roll the mixture into 20 balls using your hands and chill in the fridge for up to an hour.

Transfer to a baking tray lined with baking paper and cook in the oven for 40 minutes. Meanwhile, add the chopped tomatoes to the pan and season, then simmer for 7-8 minutes until the sauce has reduced and thickened slightly.

Meanwhile, put the courgettes through a spiraliser, then add to another pan with the remaining oil and cook for 2 minutes while stirring continuously.

Divide the spaghetti between four bowls and top with the meatballs, tomato sauce and cheese.


Hemsley & Hemsley: Quick Ragu & Courgette Spaghetti (Courgetti)

Melissa and Jasmine Hemsley, the sisters behind London-based healthy food business Hemsley & Hemsley, are sending us a weekly delicious recipe.

We were inspired to create a ragu recipe after enjoying an authentic version last week. albeit in Spain! Ragu is a meat-based sauce, commonly served with pasta, the most famous being ragu alla Bolognese - or spag bol to you and me - the nation's favourite.

Ragu became popular in the 1830s and started off as just ground veal fried in butter then slow-cooked in broth. It has now evolved into more of a tomato sauce flavoured with beef. There are many variations of what else goes into the sauce, but as ever we like to squeeze in as many vegetables as possible and even throw in a nutritious chicken liver for added flavour. Garlic is not a traditional ingredient in the classical Bolognese sauce, but we are moving with the times and adding in this powerfully medicinal ingredient wherever we can. Seasoning is usually limited to salt, pepper and a bay leaf and the occasional pinch of nutmeg. Our adopted "Nonna" took it one step further and swore by mixed spice in her sauces.

This dish is heavy, comfort food - the combination of meat and wheat pasta is likely to make you sleepy. An alternative for some might be gluten-free buckwheat noodles but since we don't like to mix protein and high starch (for easier digestion) we make the genius substitution of courgette, neatly cut (using The Spiralizer, the most fun gadget to ever be found in a kitchen) into long strands of "spaghetti" or, as we like to call it, courgetti! If you don't have a spiralizer, don't despair! We often grate our courgette for a speedier meal or you can carefully use a peeler against the length of a courgette to make a type of pappardelle. This works best on smaller courgettes.

When it comes to meat, always choose the best you can possibly afford - it doesn't have to be premium lean steak mince. Although any cut of beef may be used, chuck steak (or braising steak) is one of the most popular choices because of its richness of flavour and balance of meat and fat. Real ragu should be simmered for hours to make a sauce neither too runny nor too thick, but it still tastes delicious made quickly. If you have the bone broth ready, you can speed up the process by using tomato puree instead of fresh or tinned tomatoes and it will thicken quicker but still have the richness from the stock. Traditionally, ragu is a flavour for the pasta - the pasta being the bulk of the meal and tummy filler - the sauce below would serve 6-8 people. Since we are using courgette as our pasta you will find that you will want the sauce to be more dominant in your meal, so the below will serve 4 people nicely.


How To Make Zucchini Spaghetti and Meatballs

While the zoodles are cooking, you can make the meatballs. Simply mix together grated Parmesan, Italian seasoning, sea salt, black pepper, heavy cream, grated onion, egg, minced garlic, and fresh parsley. Then add in the ground beef and mix together.

TIP: Add the ground beef last, and down over-mix. This makes for meatballs that are tender, not rubbery.

I omitted any low carb flour or breadcrumbs here (to keep this zucchini spaghetti recipe under 10 ingredients!), but you can swap some of the grated Parmesan with almond flour for even better meatballs. They were inspired by my low carb meatballs recipe here.

Pop the meatballs in the oven until they are barely – but not quite! – done. Wipe any excess liquid from the edges, then return to the oven under the broiler to brown the meatballs.

TIP: The reason we don’t fully cook them at this stage is so that they finish cooking under the broiler, and don’t get too dry.

They look like this when they are done after broiling:

When the zucchini is ready, toss it with some heated marinara… and voila! Easy zucchini noodles spaghetti!

To serve, add your meatballs, a bit more marinara, and grated parmesan cheese.


Best courgetti recipes

Courgetti fritters

Top our lightly-spiced courgetti fritters with poached eggs for a quick weekend brunch with fewer than 250 calories.

Courgetti salad

This is an easy salad recipe, which comes complete with how-to video. Courgetti gives the dish extra colour, taste and substance. If you wanted a more authentic flavour, use fish sauce instead of tamari.

Courgetti with pesto and balsamic tomatoes

Try this simple recipe that pairs courgetti with baby plum tomatoes, garlic, pesto and pine nuts. Find more spaghetti recipes here.

Courgetti, pea and artichoke salad with pistachio pesto

A vibrant seasonal courgette spaghetti recipe with peas and artichokes served with a vegan pistachio pesto – and it’s ready in just 20 minutes. Check out our best vegan recipes here.

Spiralized vegetarian summer rolls

Spiralized courgette takes the place of noodles in these super-healthy, Vietnamese-style vegan rolls. They’re great to pack for a posh picnic. More Vietnamese recipes here.

Thai courgetti soup

We’ve taken our courgette noodle obsession to the next level with this easy, healthy Thai coconut courgetti soup. Plenty more punchy Thai recipes here.

Courgetti with sundried tomato, pesto and mozzarella pearls

Try this easy, vibrant courgetti recipe with sundried tomatoes, fresh pesto and mini mozzarella pearls for a light and summery supper.

Courgetti, ricotta and tarragon tarts

These individual courgetti, ricotta and tarragon tarts are really easy to make, look fantastic and, most importantly, taste delicious. A great midweek meal for the family.


Best courgetti recipes

Courgetti fritters

Top our lightly-spiced courgetti fritters with poached eggs for a quick weekend brunch with fewer than 250 calories.

Courgetti salad

This is an easy salad recipe, which comes complete with how-to video. Courgetti gives the dish extra colour, taste and substance. If you wanted a more authentic flavour, use fish sauce instead of tamari.

Courgetti with pesto and balsamic tomatoes

Try this simple recipe that pairs courgetti with baby plum tomatoes, garlic, pesto and pine nuts. Find more spaghetti recipes here.

Courgetti, pea and artichoke salad with pistachio pesto

A vibrant seasonal courgette spaghetti recipe with peas and artichokes served with a vegan pistachio pesto – and it’s ready in just 20 minutes. Check out our best vegan recipes here.

Spiralized vegetarian summer rolls

Spiralized courgette takes the place of noodles in these super-healthy, Vietnamese-style vegan rolls. They’re great to pack for a posh picnic. More Vietnamese recipes here.

Thai courgetti soup

We’ve taken our courgette noodle obsession to the next level with this easy, healthy Thai coconut courgetti soup. Plenty more punchy Thai recipes here.

Courgetti with sundried tomato, pesto and mozzarella pearls

Try this easy, vibrant courgetti recipe with sundried tomatoes, fresh pesto and mini mozzarella pearls for a light and summery supper.

Courgetti, ricotta and tarragon tarts

These individual courgetti, ricotta and tarragon tarts are really easy to make, look fantastic and, most importantly, taste delicious. A great midweek meal for the family.


Spiralized Courgette Spaghetti with Chickpeas

Spiralized courgette spaghetti with chickpeas is not only a low carb, low fat and healthy recipe but it&rsquos really easy to make too.

This spiralized courgette spaghetti with chickpeas dish is delicious!

Home-made rich tomato sauce combines the chickpeas together in a glorious fusion of natural flavours producing a great quick healthy meal for all the family.

And a really easy first time use of your new spiralizer!

Spiralized Courgette Spaghetti With Chickpeas &ndash My First Spiralizer Recipe!

Spiralized courgette spaghetti with chickpeas is my first spiralizer recipe.

It&rsquos definitely one I would recommend for those of us who are &ldquospiralizer beginners&rdquo.

Yes, I got a spiralizer for Christmas! Since then I&rsquove been spiralizing everything in sight!

I had some spare tomato base (excluding the chilli) I&rsquod made previously for my tomato and chickpea soup.

So I thought I&rsquod trial that as a sauce here with some practice spiralized courgette spaghetti noodles.

I added the chickpeas for protein and the home-made tomato sauce has a fantastic natural sweet taste which went perfectly with the dish.

It turned out to be a combination of flavours that I just had to share as my very first spiralizer recipe.

Make sure you subscribe for future spiralizer recipes! (Details at bottom of recipe).

And check out a selection of courgette spaghetti recipes I&rsquove made since this recipe was published in the list below!

As well as being low calorie, low carb and low in fat, this recipe is an excellent source of dietary fibre providing nearly half of our daily recommended amount.

Spiralized Courgette Spaghetti Thoughts

Just how clever is google nowadays?

When I was trying to decide what to call this recipe, I wanted to get &ldquozucchini&rdquo into the title as well as &ldquocourgette&rdquo so that my recipe would appeal to the whole international community.

I mean seriously why do we have two different names for the same vegetable anyway? Couldn&rsquot we have just decided on one?

Anyway, I discovered it doesn&rsquot matter if you google for &ldquospiralized courgette spaghetti&rdquo as it brought up everything to do with &ldquospiralized zucchini spaghetti&rdquo and vice versa. So that was fine.

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Other Popular Spiralized Courgette Recipes You Might Also Like

    is a delicious and simple recipe. It&rsquos perfect for beginners to get to grips with how to make courgette spaghetti. recipe is a quick, healthy and delicious meal. It&rsquos vegetarian, gluten free and ideal for those on a low calorie diet! is a quick healthy vegetarian dinner that satisfies the craving you get for pasta without all the carbs. A perfect meat free meal!