Last modified on December 21st, 2017 at 4:29 PM

Pasta alla Andy: Zucchini and Sausage Spaghetti

Zucchini and Sausage Spaghetti is a quick dish that is packed full of fresh flavor. Substitute the pasta for spaghetti squash to make it even healthier!

Cast iron pan with finished zucchini and sausage spaghetti.

There are many great things about this zucchini and sausage spaghetti dish, but the number one great thing is it’s Andy’s favorite! He has loved this zucchini and sausage spaghetti dish since the very first time I made it, which automatically makes it a keeper. It also uses zucchini, so it is a perfect fit for zucchini week on the blog as well {be sure to check out my How to Make Zucchini on the Stovetop and my beef taco filling with zucchini}!

The third great thing about this dish is it’s so quick, how can you beat a meal your whole family will love in less than 30 minutes? Another great bonus to this recipe is that you can easily switch out the pasta for spaghetti squash – the flavor combination with the spaghetti squash is out of this world and one of my favorites! Although Andy isn’t a fan of the all spaghetti squash version 🙂 .

Another one of my favorite things about this recipe is it’s so fresh. I use fresh tomatoes in it along with the zucchini. This time I used some Roma, beef steak, and cherry tomatoes from my garden – it was fantastic!

I shred the zucchini and then give it a rough chop before adding it to the pan to make sure the pieces are small – veggies in pasta go over better that way for Andy. Fresh parsley and basil really send the fresh flavors over the top and make this pasta dish a true winner.

I use whatever kind of sausage I have, plain, Italian, smoked, it doesn’t really matter. Although one time Andy brought home cajun sausage for me when I was making this dish and that was interesting…but it still worked out! I’m telling you, it’s almost impossible to go wrong with this sausage and zucchini pasta.

If you do want to try it out with spaghetti squash, I like to start baking the spaghetti squash about 30 minutes before I start anything else for the dish. It’s super easy to cook, don’t let that deter you!

How to Cook Spaghetti Squash for Zucchini and Sausage Spaghetti:

  • Cut the squash half lengthwise,
  • Scrape out the seeds,
  • Drizzle the inside with olive oil,
  • Season with salt and pepper,
  • Place face down on a greased or parchment lined baking sheet,
  • Bake it at 400 degrees F until it’s fork tender, this takes about 30 or 45 minutes.

zucchini and sausage spaghetti

I love the spaghetti squash version of this zucchini and sausage spaghetti recipe – give it a try! If I’m making this for a crowd of people I know will at least try the spaghetti squash, I’ll cook half with pasta and half with spaghetti squash.

This is sure to become one of your families favorites as well!

Cast iron pan with finished zucchini and sausage spaghetti.

Zucchini and Sausage Spaghetti

Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 512 kcal
Author: Longbourn Farm • Alli Kelley

Zucchini and Sausage Spaghetti is a quick dish that is packed full of fresh flavor. Substitute the pasta for spaghetti squash to make it even healthier!



  • 1 pound pasta 1 spaghetti squash can be substituted (see note)
  • 2 teaspoons olive oil
  • 1 pound Italian sausage see note
  • 1 medium onion diced
  • 3 tomatoes diced (see note)
  • 2 cups zucchini shredded or diced
  • 3 garlic cloves minced
  • 1 can pureed tomatoes 15 ounce
  • 2 1/2 tablespoons fresh parsley chopped
  • 2 1/2 tablespoons fresh basil chopped


  1. Boil pasta or cook spaghetti squash.
  2. Add the oil to a pan and heat on medium-low until shimmering. Add sausage and brown, adding the onion when the sausage is almost finished browning.

  3. Add tomatoes, zucchini, and garlic and cook for about 3 minutes, lightly mashing the tomatoes as they cook.
  4. Add the can of pureed tomatoes and simmer for 5-7 minutes.

  5. Toss with herbs and pasta or spaghetti squash.

Recipe Notes

This recipe really compliments the flavor of spaghetti squash - I love using it in place of regular pasta. 

To bake spaghetti squash: Heat oven to 400. Cut squash in half lengthwise. Scrape out seeds. Drizzle inside with olive oil and sprinkle with salt and pepper. Bake 35-40 minutes until tender.

Nutrition Facts
Zucchini and Sausage Spaghetti
Amount Per Serving
Calories 512 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 13g 65%
Cholesterol 86mg 29%
Sodium 1571mg 65%
Potassium 1406mg 40%
Total Carbohydrates 23g 8%
Dietary Fiber 5g 20%
Sugars 14g
Protein 21g 42%
Vitamin A 37.6%
Vitamin C 60.2%
Calcium 10.3%
Iron 25.1%
* Percent Daily Values are based on a 2000 calorie diet.
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Zucchini and Sausage Spaghetti is a quick dish that is packed full of fresh flavor. Substitute the pasta for spaghetti squash to make it even healthier!

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1 Comment

  • Reply
    Sammi Windley
    December 30, 2017 at 7:07 PM

    Zucchini in pasta with tomatoes is such a good idea! I’m excited to try this one out

  • Leave a Reply