Zucchini Spirals with Fresh Vegetable Sauce

by on May 18, 2006
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I love fresh tomato sauce with vine-ripened tomatoes that are cooked for only a short time. But, until the tomatoes in my garden ripen, I’ll make do with canned. My favorite canned tomatoes are Muir Glen Fire-Roasted, the sweetest canned tomatoes I’ve found. They’re more expensive than the store brand, but when you’re cooking something that’s centered around tomatoes, you want them to be as tasty as possible.

This pasta sauce is chock-full of vegetables. I start with eggplant and add summer squash and two colors of bell pepper. Since I planned to serve this over zucchini, I used yellow summer squash in the sauce, but zucchini will work equally well, and other vegetables, such as cauliflower or carrots, can be used instead of eggplant. Figure on using about 2 to 3 pounds of vegetables and get as creative as you want!

Zucchini Spirals with Fresh Vegetable Sauce

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{ 5 comments… read them below or add one }

1 Ellani June 17, 2010 at 5:30 am

This was absolutely amazing! The Zucchini ‘pasta’ had a wonderful flavor and consistency, and was very easily made with my wide-hole grater. The zucchini noodles were a great substitute for pasta noodles–which I did not miss at all in this dish.
The sauce is flavorful and the kids loved it with their (conventional) spaghetti noodles.

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2 Liz May 18, 2011 at 2:06 pm

What do you think about serving this over spaghetti Squash?

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3 SusanV May 18, 2011 at 2:45 pm

I think it would be great!

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4 Zouille November 3, 2011 at 7:50 am

Use a veggie peeler if you don’t have a mandolin or spiral slicer to make fettuccini-style strands of courgette.

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5 Esther J June 25, 2012 at 10:05 pm

This made for a delicious (and very easy) supper! It’s late Spring/early Summer so I have plenty of eggplant, yellow squash, and zucchini in stock.

I used a jar of Muir Glen roasted garlic pasta sauce in lieu of the tomatoes (didn’t have any on those on hand). Also, I added a can of cannellini beans, either doubled or tripled the black pepper, and added 1/4 teaspoon of crushed red pepper flakes (I like my sauce with a bit of a kick. :) ) Otherwise, I followed the recipe as is and found it very satisfying.

I didn’t have either of the implements for the zucchini pasta, so I used a vegetable peeler as Zouille suggested and it worked out fine.

Thanks for offering me another way to use up these Spring veggies!

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