How to make sautéed zucchini spaghetti [4 delicious recipes]

The summer season begins and we all want to show off a new swimsuit in the pool, but… how difficult it is to follow a diet! Giving up our favorite foods, like pasta, is a real suffering. Well, we have good news: you don’t have to do it. You can reduce your carbohydrate intake and increase your vegetable intake and enjoy that change a lot.. How? With the best alternative to traditional pasta: zucchini spaghetti.

In this beloleum post we are going to teach you how to make four delicious recipes of sautéed zucchini spaghetti. They are all very different, but they have a couple of things in common: they are to lick their fingers and they have Olive oil as the main ingredient.

How to make zucchini spaghetti?

We will start with the most basic: make zucchini spaghetti. You may make them manually or use a spiralizer, that is, a kitchen utensil that is designed to cut vegetables in the form of long and thin strands.

You will only have to wash the zucchini and cut the ends. Place them in the spiralizer and rotate. That easy! If you don’t have this device, you can use a vegetable peeler. Cut the courgettes in julienne with the peeler and you will get some strips similar to spaghetti.

1. Chicken zucchini spaghetti

You know how to make zucchini spaghetti and now it’s time for our favorite part, give them a little flavor! The first recipe that will leave you speechless is that of our chicken zucchini spaghetti. Take note!

Chicken Zucchini Spaghetti Ingredients

• 2 large zucchini
• 2 boneless, skinless chicken breasts, cut into small pieces
• 2 tablespoons of Arbequina Extra Virgin Olive Oil from Beloleum
• 3 minced garlic cloves
• 1 small chopped onion
• 1 small red pepper, diced
• 1 can of chopped tomatoes (400 grams)
• dried oregano
• dried thyme
• Salt and pepper
• Grated Parmesan cheese

Recipe, step by step of zucchini spaghetti with chicken

1. In a large frying pan, heat our EVOO over high heat. Add the chicken and cook until golden brown and fully cooked. When it’s ready, remove it.
2. In the same pan, add another tablespoon of olive oil and reduce the heat to medium. Add the garlic, onion and pepper.
3. When the ingredients are already tender, add the chopped tomatoes to the pan and season with oregano, thyme, salt and freshly ground black pepper. Cook over low heat for about 10 minutes, stirring well.
4. Once the tomato sauce has thickened, put the chicken back in the pan and stir to cover it with the sauce. Cook for a few minutes so that the flavors are well impregnated.
5. While the sauce is cooked, in a separate pot, boil water with salt. Add the zucchini spaghetti and cook for 2-3 minutes, or until tender but still firm. And don’t forget to drain them!
6. Serve the zucchini spaghetti and cover them with this tomato and chicken sauce. Remember to sprinkle some Parmesan cheese on top, the finishing touch to this recipe!

2. Zucchini spaghetti with tuna

If chicken is not your thing, what do you think of zucchini spaghetti with tuna? An easy, healthy and just as tasty recipe. Prepare your apron, and write down all the steps to follow.

Courgette Spaghetti Ingredients with Tuna

• 2 large zucchini
• Natural tuna (2 cans)
• 2 tablespoons extra virgin olive oil from Beloleum
• 3 minced garlic cloves
• 1 small chopped onion
• 1 small yellow pepper, diced
• 1 can of crushed tomato (400 grams)
• dried basil
• sweet paprika
• Salt and pepper
• Fresh basil leaves (optional)

Recipe, step by step of zucchini spaghetti with tuna

1. In a large pan, heat a tablespoon of olive oil over medium heat. Add the garlic, onion and yellow pepper and cook until the vegetables are tender.
2. Add the crushed tomatoes to the pan and add to the taste dry basil, sweet paprika, pepper and salt. Cook over medium-low heat for about 10 minutes, stirring occasionally.
3. In another pan, fry the tuna with a little EVOO over medium heat. When it is hot, mix it with the tomato until the flavors mix.
4. In a separate pot, boil salted water to make the zucchini spaghetti. It will be enough to have them 2-3 minutes, until they are tender. Then drain them well.
5. You can now plate your spaghetti, add the sauce and, if you feel like it, put some fresh basil leaves on top. Enjoy!

3. Courgette spaghetti with mushrooms

If you are looking for an idea much more Veggie But just as appetizing, you can also make zucchini spaghetti with mushrooms. We tell you this recipe, don’t lose detail!

Ingredients Courgette Spaghetti with Mushrooms

• 2 large zucchini
• Laminated mushrooms (a 250 gram tray)
• 2 tablespoons beloleum olive oil
• 2 minced garlic cloves
• Salt and pepper
• chopped parsley leaves

Recipe, step by step of zucchini spaghetti with mushrooms

1. In a large pan, add the EVOO and heat it over medium heat. Then add the garlic and the previously washed mushrooms.
2. When the mushrooms are tender and lightly browned, you can add the zucchini spaghetti to the pan and sauté them for a few minutes, until they are lightly cooked, but still crispy. Avoid cooking them too much so they don’t soften!
3. Season the zucchini and mushroom spaghetti with salt and pepper to taste. Mix all the ingredients well so that the flavors combine.
4. Your zucchini spaghetti sautéed with mushrooms will be ready to plate. Sprinkle a little chopped parsley on top to decorate and add flavor. Grub up!

4. Zucchini spaghetti with vegetables

As the fourth and last recipe idea, we propose the zucchini spaghetti with vegetables. A healthy dish that is still satiating. In addition, with liquid gold all vegetables become a real delight. Aim before getting down to work.

Ingredients Courgette Spaghetti with Vegetables

• 2 courgettes
• 1 carrot cut into julienne strips
• 2 peppers, one yellow and one red, cut into thin strips
• 1 yellow zucchini cut into julienne strips
• 1 large red onion julienned
• 3 tablespoons Arbequina Extra Virgin Olive Oil from Beoleum
• 3 minced garlic cloves
• Ground cumin
• Smoked Paprika
• Salt and pepper
• half a lemon
• Feta cheese

Recipe, step by step zucchini spaghetti with vegetables

1. First, with a tablespoon of olive oil, sauté the garlic in a large pan, until golden brown.
2. Add carrot, peppers, zucchini and onion. Cook everything for about 7 minutes, until the vegetables are tender but still crisp.
3. In another pan, heat 2 tablespoons of olive oil over medium-high heat. Add the zucchini spaghetti and sauté them.
4. Add the vegetables to the pan along with your zucchini spaghetti. Sprinkle a teaspoon of ground cumin, another of smoked paprika and season to taste.
5. Squeeze the juice of half a lemon onto your zucchini spaghetti with vegetables, stirring well.
6. Before serving the spaghetti, decorate the dish with a little shredded feta. The perfect finishing touch!

Remember that to make these recipes and that the result is unbeatable you will need a good extra virgin olive oil. We will be happy that you use the Beloleum Premium Extra Virgin Olive Oil, a product that we make with great care in our family mill, whose origins date back to 1879. The taste of our EVOO will leave you speechless, what are you waiting for to try it?

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