It’s no secret that I like easy things. Anything that can be done with least effort, oh yeah baby send it my way. Don’t be hating, you hard workers, I know that secretly, you too would totally take the easy way out, if you can get the same awesome results.

Which leads me to this super delicious, super easy, 3-minute “pasta” dish.

Shamelessly stealing the idea from Not Quite Nigella, she replaces traditional pasta noodles with strips of zucchini instead. Yes, you read right, zucchini. GENIUS! And then she tops it with pasta sauce. Hey presto! Healthy, low/no carb dinner (depends on the sauce you use).

For me, because my health-freak husband (yes! I’m still excited to say “husband”!) has drilled into me that protein is a must in every meal, I stirred a can of tuna through my sauce. The recipe says 3 minutes, mine was like, oh 4 minutes.

So easy. So delicious. I’m definitely doing it again.

Zucchini ‘pasta’ with tomato & tuna sauce
3-4 zucchinis, washed
1 bottle pasta sauce, approx 580g (I like Dolmio, but you can make your own)
1 can (425g) tuna in spring water (I like John West)
Chilli flakes, pepper and cheese to taste
  1. Using a peeler, peel strips of zucchini until you get to the seeds. You can get rid of the skin if you like, but I ate the skin strips as well. Adds texture! Set aside on two plates.
  2. Empty the pasta sauce into a pot and bring to boil. Drain the tuna and add to the pasta sauce, and stir through. Add chilli flakes to taste.
  3. Once boiled, scoop on top of zucchini “pasta” and serve.
  4. Add cracked pepper or cheese to taste.
Serves 2.

8 Thoughts on “recipe | zucchini ‘pasta’ with tomato & tuna sauce

  1. Whoa so simple – I like the idea of putting tuna in the pasta sauce too…good thinking 99.

  2. I’ve made a no-noodle lasagne before, using zuchini slices instead of lasagne noodles and it was so yummy! But this, looks like WAY less effort, and probably just as yummy!

  3. I just bought a Julienne peeler to do zucchini pasta. Making some tomorrow night – cant wait!!!

  4. Ohhh this looks perfect for lunch, low carb and super easy! Thanks for the idea! We have so many cans of tuna at home HAHAHA 🙂

  5. Miss Piggy: That was a trick I learned in uni when I was super busy. Bottle of sauce, can of tuna. hey presto. Tastes good too! Add chilli flakes!

    Sharlene: That is a great idea.. I’m gonna try it!

    Nic: Hope it worked out!! I used a regular peeler but yes, should definitely use a julienne peeler next time!

    Daisy: Haha you can use all your tuna!

  6. I’m so glad that you liked it! And next time, I’ll use tuna! 😀

  7. Hahah I used to have zucchini pasta a while ago but haven’t made it in a long time! It’s great summer food I think!

  8. Very easy recipe for making. I did not have any tinned mushrooms so utilized fresh new, chopped mushrooms which I extra
    into the pasta about five minutes ahead of the conclusion belonging
    to the cooking time, as well as some prawns I also included some sweetcorn to sneak in a few supplemental veg for my teenaged son.
    He cherished it, as did the remainder of the loved ones.
    I also chosen Gluten-free pasta and flour and soya milk and goat’s butter as I’m able to tolerate neither gluten nor cow-dairy.
    All of it tasted quality! Many thanks for publishing the recipe.

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