web analytics
Kalyn's Kitchen

Julienned Zucchini Mock Spaghetti with Sauce

I loved this Julienned Zucchini Mock Spaghetti with Quick Sausage, Tomato, and Basil Sauce; don’t think of Zucchini Spaghetti as a replacement for pasta, think of it as a delicious zucchini dish!  

PIN Julienned Zucchini Mock Spaghetti with Sauce to try it later!

Julienned Zucchini Mock Spaghetti with Quick Sausage, Tomato, and Basil Sauce title photo

Have you ever used a Spiralizer (affiliate link), Julienne Cutter (affiliate link), or a Mandoline Slicer (affiliate link) to cut zucchini into thin “spaghetti-like” strands and then served it like pasta? I have all those handy cooking tools and an abundance of zucchini every summer, and I loved the julienned zucchini “spaghetti”! For this recipe for Julienned Zucchini Mock Spaghetti with Quick Sausage, Tomato, and Basil Sauce I made a very tasty quick sauce made with spicy hot Italian sausage, tomatoes, and lots of chopped basil, parsley, and oregano, and completely enjoyed this for a quick dinner.

It also happened to be a dinner that was low-carb and gluten-free if anyone is thinking about those things, and it could easily have been meatless with a slightly different sauce option. For example, I think this zucchini spaghetti would make a delicious vehicle for delivering pesto to your mouth! I do recommend thinking of this as another delicious way to cook zucchini and not as a replacement for pasta, but if you like zucchini and the summer duo of tomatoes and basil, I think you’ll enjoy this dish.

Julienned Zucchini Mock Spaghetti with Quick Sausage, Tomato, and Basil Sauce process shots collage

How to Make Julienned Zucchini Mock Spaghetti with Quick Sausage, Tomato, and Basil Sauce:

(Scroll down for complete recipe including nutritional information.)

  1. I was excited to find this Italian-Seasoned ground turkey, but my favorite turkey Italian Sausage is also perfect for this recipe.
  2. Heat a little olive oil in a heavy frying pan and brown the sausage.
  3. Then push the sausage over to the side, add a couple teaspoons more olive oil to that spot, and saute a little minced garlic and a few hot pepper flakes.
  4. Then add 1 can petite dice tomatoes or 2 cups diced fresh tomatoes plus about 1/4 cup water, and some ground fennel.
  5. Chop up a generous amount of fresh basil, parsley, and oregano. (If you don’t have fresh herbs you could add dried basil, parsley, and oregano at this point, but I’d use fresh if you can.)
  6. When nearly all the water has simmered away, add the fresh herbs and simmer about 5 minutes more.
  7. While the sauce simmered, I used my Julienne Cutter (affiliate link) to make the strands of “spaghetti.”
  8. A few years after I posted this I shared Three Ways to Make Noodles from Zucchini or Other Vegetables, and if you have a Spiralizer, I would definitely prefer that to make the noodles.
  9. In a very large heavy frying pan heat about 1 T olive oil (depending on your pan), add a few garlic cloves and cook until you start to smell garlic (to season the oil).
  10. Then discard the garlic. Immediately add the strands of zucchini and cook over high heat, turning over a few times, just until the spaghetti is hot. This was only about 2 minutes for me in a cast-iron pan.
  11. Season the “spaghetti” to taste with salt and fresh-ground black pepper. Then add the sauce and gently combine.
  12. Serve hot, with freshly grated Parmesan cheese if desired.

Julienned Zucchini Mock Spaghetti with Quick Sausage, Tomato, and Basil Sauce square thumbnail photo

More Interesting Ideas for Cooking Zucchini:

Amazing Low-Carb Recipes for Zucchini Noodles from Kalyn’s Kitchen
Zucchini Pickles from Andrea Meyers
Meat, Tomato, and Mozzarella Stuffed Zucchini Cups from Kalyn’s Kitchen
Zucchini Waffles from The Perfect Pantry

Julienned Zucchini Mock Spaghetti with Sauce

Julienned Zucchini Mock Spaghetti with Sauce

Yield 4 servings
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes

This Julienned Zucchini Mock Spaghetti with Quick Sausage, Tomato, and Basil Sauce makes a great zucchini dish!

Ingredients

  • 19.5 oz. turkey or pork Italian sausage, hot or mild (use more or less sausage to taste)
  • 3 T olive oil, divided (if you use a nonstick pan you’ll need less oil)
  • 3 large cloves of garlic, minced + 3 more to season the oil
  • pinch hot pepper flakes (optional)
  • one 14.5 oz. can petite dice tomatoes, not drained (see notes)
  • 1/4 cup water
  • 1 tsp. ground fennel (or less if you’re not crazy about fennel)
  • 2 large zucchini cut into thin strands with a Julienne Cutter, a Mandoline Slicer, or a Spiralizer (see notes)
  • 5 T chopped fresh basil
  • 2 T chopped fresh parsley
  • 1 T chopped fresh oregano (Or use any combination of chopped fresh herbs that you have. See after the recipe for information about using dried herbs.)
  • salt and fresh ground black pepper to taste (for seasoning zucchini)
  • freshly grated Parmesan cheese for serving if desired

Instructions

  1. Heat about 1 T olive oil in a heavy frying pan, then add turkey sausage (squeezed out of the links if needed) and use a turner to break the sausage apart and cook until it’s lightly browned, about 5 minutes.
  2. When the sausage is browned, push it over to the side and add 2 tsp. olive oil, 3 cloves of minced garlic, and hot pepper flakes if using.
  3. Let them cook about a minute.
  4. Then mix the garlic into the sausage
  5. Add the tomatoes, water, and ground fennel (and dried herbs if using.)
  6. Turn heat down to low and let the sauce simmer while you prep other ingredients.
  7. Use a Julienne Cutter or Mandoline Slicer to cut the spaghetti into long strands. (affiliate links)
  8. After I posted this I shared Three Ways to Make Noodles from Zucchini or Other Vegetables. Now that I have a Spiralizer (affiliate link) I would definitely prefer that.
  9. Cut off the ends of the zucchini, wash and dry, and then cut into julienne strands or Spiralize into noodles.
  10.  Wash and dry the herbs and finely chop.
  11.  In about 15 minutes, or when the water has mostly cooked out of the sauce, stir in the chopped herbs and let sauce simmer about 5 minutes more.
  12.  Heat about 1 T olive oil over high heat in a very large frying pan.
  13.  Add 3 whole garlic cloves and saute until you can start to smell garlic, then remove and discard the garlic.
  14.  Immediately add the zucchini strands to the hot pan and cook stirring a few times just until the zucchini is heated through, about 2 minutes.
  15.  Season the cooked zucchini with salt and fresh ground black pepper to taste.
  16.  Add the sauce to the zucchini and gently combine.
  17.  Serve hot, with freshly grated Parmesan cheese if desired.

Notes

You can certainly make this sauce with dried herbs, although I think fresh herbs, especially fresh basil, really add a lot of flavor here. If you use dried herbs, I’d add them when you add the tomatoes and fennel and add a couple of tablespoons more water. I would use about 1 T dried basil, 1 tsp. dried parsley, and 1/2 tsp. dried oregano. You can of course use a combination of fresh and dried herbs as well, just add the dried herbs at the beginning and the fresh ones at the end.

You can use 2 generous cups chopped fresh tomatoes for the sauce if you prefer. Use zucchini that is 10-12 inches long.

Recipe created by Kalyn with inspiration from many sources.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 474Total Fat: 30gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 162mgSodium: 459mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 45g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

South Beach Diet / Low-Carb Diet Suggestions:
If this Julienned Zucchini Mock Spaghetti with Quick Sausage, Tomato, and Basil Sauce made with low-fat turkey Italian sausage, everything about this zucchini dish would be a great choice for any phase of the original South Beach Diet. Zucchini is a very low-carb vegetable, so go ahead and eat as much of this as you’d like! This recipe is also great for other low-carb eating plans which will prefer higher-fat pork sausage.

Find More Recipes Like This One:
Use Spiralizer Recipes for more zucchini noodle recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Julienned Zucchini Mock Spaghetti with Sauce

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    70 Comments on “Julienned Zucchini Mock Spaghetti with Sauce”

  1. Thanks Ina, so kind of you. I do work hard testing the recipes to be sure they'll turn out well, so glad they're working for you!

  2. This dish was superb. It could not have been any better. Your recipes are great. I prepare them all the time. You are my favorite blogger. inawalks@sbcglobal.net
    Thanks so much.

  3. Thanks for the idea, I think I would love this with spaghetti squash as well.

  4. I made this tonight for dinner. When I saw the recipe I saw Spaghetti Sauce and Squash and didn't read the ingredients, automatically assumed spaghetti squash. Have to say my husband and I absolutely loved it, felt like we couldn't get enough of it. Only thing we found is it isn't super filling, but we found it very satisfying… I highly recommend spaghetti squash – gave it a spaghetti feel… and much easier than julienne'ing zucchini… we microwaved a 3.5 lb squash for 7 mins (2 min/pound) to soften the rhinde, then cut in half and cooked in the oven at 375 for 45 mins, then removed the seeds and used a fork and peeled the squash "noodles" out… super easy cuz while the squash was cooking, I fixed the sauce. When the squash was done, dinner was ready! 🙂 AMAZING!!!! Highly recommended, and definitely a doer once again!

  5. Thanks Andrea! So glad you are enjoying the recipes.

  6. This is SPECTACULAR!!! I have tried several of your recipes and I have yet to find one that is not great! But this has to be my new favorite!!

  7. Cheryl, so glad you enjoyed it. That peeler is quite easy to get infatuated with!

  8. This was absolutely delicious! I ordered the julienne peeler you mentioned off Amazon and couldn't wait for it to get here to try this recipe. This dish had so much flavor with such simple ingredients, and this peeler is going to be my new favorite toy!

  9. Dizzy5, so many options for zucchini.

    Mama Manda, so glad you enjoyed it.

  10. My husband found the julienne cutter at macy's in the kitchen stuff area. it's SO cool, definitely my new favorite kitchen tool!! I can't wait to discover other things to do with it. I made this recipe the other night and it was TO DIE FOR awesomeness!!!! Super easy too – I know the julienne cutter thing might scare you, but it was SO easy, the sauce is insanely yummy!! If you're scared to do SBD because you can't give up your spaghetti, trust me, you'll never look back – incredible recipe, Kalyn!!! thank you again!