Vegan Zucchini Spaghetti with Homemade Tomato Sauce (without Spiral Slicer)

Try out this healthy, low-calorie & gluten-free vegan Zucchini Spaghetti with homemade Tomato Sauce WITHOUT using a Spiral Slicer.

A Spiral Slicer is something we don’t all have in our kitchens, especially if you have no money like me and own zero kitchen utensils/ products – you just use what your housemates have. (I know, “omg the food blogger and recipe developer has no kitchen things” I’m just proving to you that ANYONE can cook delicious and healthy food, with literally nothing). So I decided I’d try and mimic what the spiral slicer does, just by using a sharp knife.

Also like many of you will experience, I have realised I have a small issue with gluten, so pasta dishes are now a little difficult for my little belly to handle. I was fine with gluten until one day, bam… My belly was the size of the moon. Major bloating is never fun, so I thought, I’m going to try zucchini pasta!

So here we go, see below for how I cut my zucchini and how I make my usual Italian inspired, homemade tomato pasta sauce.


Enjoy this Zucchini pasta dish tonight!

Serves:Β 2
Time: 20 minutes total time

What you will need:

  • 2 medium-large zucchinis
  • 1 tablespoon of Extra Virgin Olive Oil
  • 1 can tinned tomatoes, already diced
  • Salt and pepper
  • 1 diced onion
  • 7 fresh basil leaves
  • 2-3 cloves of garlic

What to do:

  1. Start by getting your pasta sauce cooking. The zucchini noodles will take less time, so we’ll start with the sauce and add in the noodles half way through to ensure everything is cooked well. Set a large pan or medium sized pot on the stove and throw in a tablespoon of extra virgin olive oil and turn the heat to 7 or medium-high.

  2. Once your oil is warm, add your thinly diced onions and let cook for 3-4 minutes. Add your canned tomatoes and let simmer. Turn heat down to 5 or 6 if the bubbling is too intense. Add crushed garlic and fresh basil leaves (take the leaves and rub them together between your fingers to get the flavour activated before adding to the sauce). Add salt and pepper. Let this simmer for 5-10 minutes while you cut your zucchini.

  3. While this is bubbling calmly, prep your zucchini. Cut in half lengthways, set one aside. Cut this into 6 or more long strips. Slice these strips in half length ways to give yourself 12 long noodles. Use a sharp knife and work slowly to ensure your strips are intact and are not too thin they break. If you’re using a very thin zucchini, feel free to cut less strips. Do the same to the other half. Repeat with your other zucchini. See below for example.

  4. Add zucchini to the pot and let cook in your sauce for 6 minutes or until soft but still firm enough to hold shape.

Serve in a bowl with a sprinkle of fresh basil leaves! Pair with a dry red wine.Β 


Here is the Zucchini Spaghetti – feel free to slice even thinner strands, I made mine thicker to try it!

Emmie’s Top Tips: If you don’t have an issue with gluten, or can buy gluten-free pasta, you can still use this sauce recipe with normal spaghetti! If you’re feeling cheeky, add a splash of red wine into the cooking process and add sprinkled feta on top! Tag @eat.with.emmie on Instagram when you try making this dish, so I can see how you do. Let me know your thoughts!


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