Roasted Zucchini, Spaghetti-Style

Call it a remnant of having done the South Beach Diet more than a decade ago, but I don’t eat a lot of pasta. I guess in a Weight Watchers frame of mind, I’d rather not spend so many points on a small serving of pasta and sauce.

Thankfully I think I’ve found a good pasta alternative, in zucchini. I was inspired to make this by a recipe in an old issue of Weight Watchers magazine. The recipe called it zucchini fettucine, but used raw ingredients and a vinaigrette-type dressing to make a salad. I took my version to the oven, though, and dressed it up like your garden variety wheat noodles.


  • 4 zucchini, peeled of skin
  • Minced garlic to taste
  • 1T olive oil
  • Salt and pepper to taste
  • 1/2 to 3/4c of your favorite spaghetti sauce
  • Shredded parmesan (optional)
  • Shredded basil (optional)

Preheat your oven to 350. Take a vegetable peeler and shave the zucchini into strips. Stop peeling when you hit the seeds.

Toss the zucchini with the oil, garlic and salt and pepper. Place in an oven-safe pan and roast until mostly tender, but with a little chewiness still.

Add your pasta sauce after taking the zucchini out of the oven. Top individual servings with 1-2T parmesan and a bit of the basil, if desired.

Notes: Leaving behind the skin and the seedy center, I got approximately two 1/2-cup servings out of this recipe. My suggestion would be to double this recipe for leftovers!

Looking into the nutritional value of zucchini, the Whole Foods Web site says that zucchini may retain more of its nutrients when it’s cooked by steaming. I think I’ll try that when I make this again.


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