Zucchini spaghetti with baked tomato sauce recipe

It is certainly advisable for all of us to shape our daily diet in a way that it includes foods containing only a small amount of carbohydrates and calories. This raw zucchini spaghetti with baked tomato sauce is an excellent choice for your healthy weekdays.

Vegetarian food
Wheat free
Egg free
Milk free
Soy free
Corn free
Sugar free
30 Min.



Chop finely the onion, snip the garlic and the ginger into thin slices and cut the tomatoes into pieces. Place them all in a heat resistant dish, salt and pepper it. Sprinkle it with the baking rape seed oil and drizzle it with some thyme. Pour on 1/2 dl water and bake it in the oven at 180 °C in 25 minutes.


When it is done, put the vegetable ragout in a kitchen chopper together with the tomato vinegar and blend it until creamy.


Wash the zucchini, snip off the ends and, with the help of a spiral cutter, cut it into spaghetti shaped strings. Sprinkle the walnut oil on the zucchini spaghetti and toss them together. Serve it with the baked tomato sauce.

4 Comment
portion unit: EUUSUK
17 ⅔ oz
2 ½ oz
1 clove(s)
10 ½ oz
a little


Vegetarian food Vegan Gluten-free Wheat free Egg free Milk free Soy free Corn free Sugar free

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