Spaghetti with Zucchini

The key word here is fresh. Tomato sauce is often thought of as an all-day affair, but it doesnʼt have to be so. In fact, once you experience the fresh flavor of this tomato sauce, you may prefer it to all-day cooking.

Serves: 6Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 6


  • 2 medium zucchini, sliced
  • 1⁄4 cup olive oil
  • 1 medium yellow onion, sliced
  • 3 cups sliced fresh tomatoes
  • 1⁄2 tsp. salt
  • 1 bay leaf
  • 1⁄4 tsp. ground black pepper
  • 1⁄4 tsp. basil
  • 1⁄4 tsp. oregano
  • 8 oz. uncooked spaghetti


  • Preheat oven to 450°F. Arrange zucchini on a baking sheet prepared with nonstick spray. Roast zucchini for 8 to 10 minutes, until tender and golden brown; set aside.
  • Heat oil in a large skillet and sauté onion until softened, about 3 minutes. Add the rest of the ingredients except spaghetti and zucchini. Cover and simmer for 15 minutes. Uncover and continue to simmer for an additional 10 minutes.
  • Discard bay leaf. Cook spaghetti according to package directions. Drain. Serve immediately with generous helpings of sauce and roasted zucchini.