Zucchini Spaghetti With Garlic & Greek Yogurt Sauce

Last weekend, I returned to the garden that I helped plant earlier this summer, and I was so thrilled to see all of the fresh herbs and veggies flourishing in their little beds. The kale was rampant, the basil was fragrant and I returned home to the city with tons of it! I also brought home some pretty beautiful zucchinis (amongst other greens) with which I created one of my favorite new dishes- spaghetti zucchini.

I can’t take credit for the idea of turning zucchini into spaghetti – the internet helped me with that one. I did, however, improvise on the preparation and sauce, and the result was a healthy, flavorful and light dinner, perfect for this heatwave we’ve been enjoying. Here’s how I made it (followed by some photos of the gorgeous garden that my mom has been nurturing this summer)…

1 large zucchini or two small/medium
3-4 cloves of garlic chopped
1 tbsp extra virgin olive oil for sautéing
1/2 tbsp extra virgin olive oil for sauce
Greek yogurt (1 small 6oz. container)
Juice of 1/2 a lemon
Salt and garlic pepper to taste or seasonings of your choice
Fresh parmesan cheese to sprinkle on top

First, make the sauce by combining Greek yogurt, lemon, olive oil and seasonings in a bowl and mixing. Peel skin off of zucchini (it’s ok if there are small amounts left on). Using a serrated or julienne peeler, peel zucchini into spaghetti like strands. In a medium pan, sauté garlic over medium-high heat for a minute or two, making sure not to brown. Add zucchini strands to the pan and sauté for about 30 seconds – 1 minute, making sure it doesn’t get too soft. Pour sauce over zucchini and garlic and mix together. Top with fresh parmesan cheese

camp garden




    • sproutandpea says:

      So glad you enjoyed it! I actually just had zucchini pad thai last night at a restaurant in NYC. Zucchini is officially the best spaghetti alternative. Going to try out the pad thai recipe soon and post it here. Stay tuned!

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