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Home >> Zucchini Spaghetti with Lentil Marinara

Zucchini Spaghetti with Lentil Marinara

October 3, 2014 By Kaylee Pauley 17 Comments

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Meatless Meatsauce Zucchini Pasta -1This Zucchini Spaghetti with Lentil Marinara is one of, if not my absolute, favorite ways I’ve eaten zucchini pasta. I very rarely fix traditional pasta for us and it’s been a long time since I’ve had a good ole’ meat sauce spaghetti. It’s not something I crave or pine over at an Italian restaurant. However, eating this vegetarian lentil marinara with lightly cooked spiralized zucchini, brought back all the fond memories of eating spaghetti as a kid and reminded me why Italian food is often thought off a comfort food. Seriously, so good.

And yet, I’ve been holding out on you, oops! I made this back at the beginning of summer…but with my never-ending barrage of zucchini recipes, I think I was a bit embarrassed to post yet one more. And sadly enough…there’s still another one coming! What can I say…zucchini seems to be very versatile, and as far as health benefits, there’s a lot worse-for-you things I could be posting weekly. So overload of zucchini recipes or not, here’s another that I think you have to try!

And if you missed all those other zucchini recipes I’m referring to…here’s a list!

Zucchini for Every Night of the Week:

  • Zucchini Fettuccine and Cauliflower Alfredo
  • Zucchini Fritters with Poached Eggs
  • Zucchini Pasta with Creamy Mushroom Marsala
  • Vegan Zucchini Sweet Potato Rolls
  • Vegetarian Zucchini White Bean Burgers 
  • Summer Squash (Zucchini) and Farro Veggie Bowl
  • Roasted BBQ Veggie and Avocado Sandwich

Meatless-Meatsauce-Zucchini-Pasta-18Meatless Meatsauce Zucchini Pasta -17Meatless-Meatsauce-Zucchini-Pasta-11.Meatless Meatsauce Zucchini Pasta -14Meatless Meatsauce Zucchini Pasta -16Oh, and if you find yourself with the same affection for this Lentil Marinara as myself, check out these Vegetarian Lentil Sloppy Joes and BBQ Lentil Meatballs – both yummy meat-lover makeovers! {In case you’re wondering, no I’m not a vegetarian, I just don’t eat a lot of meat!}

I’ll be spending the weekend at my parents, helping with my mom and looking forward to the projected Fall temperatures, I hope you have a wonderful weekend!

Meatless Meatsauce Zucchini Pasta -15Meatless Meatsauce Zucchini Pasta -10

Meatless Meatsauce Zucchini Pasta -9Meatless Meatsauce Zucchini Pasta -8Meatless Meatsauce Zucchini Pasta -4Meatless Meatsauce Zucchini Pasta -1Meatless Meatsauce Zucchini Pasta -5

Meatless Meatsauce Zucchini Pasta -1
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5 from 1 vote

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
Cuisine: Italian
Keyword: lentils, marinara, spaghetti, zucchini
Servings: 2
Calories: 364kcal
Author: Kaylee Pauley

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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

 

Filed Under: Basil, Dinner, Garlic, Gluten Free Flour, Grain Free, Lentils, Lunch, Onions, Parmesan Cheese, Sauce/Condiment, Tomatoes, Vegetarian, Zucchini

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I'm Kaylee, former full-time Interior Designer, now full-time mommy, part-time designer and part-time food blogger! My family and I live in Franklin, TN and this is my little piece of the internet where I enjoy sharing my love for healthy food as well as a look into our day-to-day lives!

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