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!
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.
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!
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!
Ingredients
- 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
Instructions
- Boil pasta or cook spaghetti squash.
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.
- Add tomatoes, zucchini, and garlic and cook for about 3 minutes, lightly mashing the tomatoes as they cook.
Add the can of pureed tomatoes and simmer for 5-7 minutes.
- 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.
Sammi Windley says
Zucchini in pasta with tomatoes is such a good idea! I’m excited to try this one out