Meatless Meatsauce Zucchini Pasta -1
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Zucchini Spaghetti with Lentil Marinara

This Zucchini Spaghetti with Lentil Marinara is the perfect dish to use up the last of those lingering zucchini in your fridge. Lightened up in calories, but definitely not lacking in flavor!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Lunch/Dinner
Servings: 2
Calories: 364kcal
Author: Kaylee Pauley


  • 2-3 large zucchini spiralized
  • 1/2 cup dried lentils rinse and sorted, then cooked according to package
  • For the Sauce:
  • 1 14.5 oz can diced tomatoes
  • 6-7 tbsp not quite 1/2 cup tomato paste
  • 1/4 medium red onion finely chopped
  • 2 small garlic cloves minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 3 tsp spaghetti seasoning
  • 1/8 tsp crushed red pepper
  • 2 tbsp parmesan cheese
  • *chopped basil and extra parmesan for garnish


  • Cook lentils according to package directions, I just added water, brought to boil, then simmered 35 minutes until all water was absorbed and lentils soft.
  • While lentils cook, add all ingredients for sauce {diced tomatoes through parmesan cheese} to NutriBullet or food processor, blend on high 25-30 seconds, or until ingredients are well combined and thick sauce is formed.
  • Add sauce to small pan and cook over medium heat to bring to a boil, reduce heat and simmer 5-10 minutes.
  • Once lentils are nearly cooked and sauce is heated through, add spiralized zucchini to medium sauce pan and cook over low-medium heat for 4-5 minutes or until zucchini is soft with a pasta-like texture.
  • Stir cooked lentils {drain any excess water} into marinara sauce and simmer another 1-2 minutes.
  • Divide zucchini spaghetti between two dishes, top with lentil marinara, chopped herbs and parmesan, then serve.


Serving: 1g | Calories: 364kcal | Carbohydrates: 64.9g | Protein: 22.7g | Fat: 1.6g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 823mg | Fiber: 22.9g | Sugar: 16.6g