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Zucchini Noodles with Marinara

Zucchini Noodles with Marinara

Zucchini has a mild flavor and when sliced thinly and flash cooked, it can be a delightful replacement for pasta or rice without all the extra carbs. See how you can make them even if you don’t have a spiralizer.


  • 2 large zucchinis, julienne or spiralized
  • 1/2 cup no sugar added marinara
  • 1/2 cup grilled chicken breast, cubed

Makes 2


  1. Fill a medium pot with water and bring to a boil.
  2. Carefully slice the zucchini. You may use a Spiralizer or Mandolin cutter. If you don’t have either of those you can also just slice the zucchini lengthwise very thinly with a shape knife.
  3. Place zucchini ribbons in boiling water and boil for about 3-4 minutes. You want the zucchini to be tender but still slightly crisp and green.
  4. Remove zucchini from water using a strainer or slotted spoon into a bowl of ice water to stop the cooking processing. Then transfer to a a collander to help drain off excess water.
  5. Serve 1/2 of the zucchini noodles topped with some grilled chicken, perhaps from leftovers, and the marinara sauce.

Nutrition facts

Serves 2

calories: 147

calories from fat: 30

total fat: 3.4g

saturated fat: 0.5g

trans fat: 0.0g

cholesterol: 33mg

sodium: 319mg

potassium: 806mg

total carbohydrates: 15.2g

dietary fiber: 3.8g

sugars: 8.9g

protein: 15.5g

Photograph by Kelly Dabel. All rights reserved. Used with permission.
Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.