Zucchini Noodles

*Center Staff Member Original Recipe from Jennifer Molidor: Jennifer helps lead the Center’s sustainable food initiatives, including the Take Extinction Off Your Plate campaign.



zucchini noodles


  • 3 large zucchinis
  • 1 teaspoon Himalayan salt
  • 2 teaspoons lemon juice
  • 2 teaspoons olive oil, grape seed oil, or coconut oil
  • 1 small onion, chopped
  • 2 garlic cloves, finely minced
  • 2 large tomatoes, chopped; or 2 cups of cherry tomatoes, chopped
  • 2 veggie sausages (whatever brand you like)
  • 1 small bunch fresh basil, finely chopped
  • 1/4 cup fresh oregano (or 2 tablespoons dried oregano)
  • 1/4 teaspoon red pepper flakes
  • 3 heads fresh spinach, triple washed, dried and stems removed
  • 1 jar tomato or pesto sauce (optional)



Cut the ends off of the zucchinis. Use a julienne peeler or spiralizer to shred the zucchinis into long pasta-like strips. Sprinkle with the salt and lemon and set aside.

Chop the additional vegetables you want to add. Heat your skillet on low and add the olive oil, onions and garlic. Sauté until onions are translucent. Add the tomatoes and cook with the lid on until tomatoes become slightly soft. Add the chopped sausage and/or mushrooms and sauté until lightly browned, 2-3 minutes.

Increase heat to medium/high and immediately add the zucchini noodles. Replace the lid and stir the noodles every minute or so. When the noodles are just beginning to soften, add the spinach and herbs and cook just until spinach is wilted and noodles are soft, 1-2 minutes. Be careful not to overcook.

If you are adding additional red or pesto sauce, you can add it at the end, turn the heat off, return the lid, and let the sauce and pasta simmer on its own. In a minute or two the flavors will have mixed and it is ready to be eaten.

Notes: this recipe is very adaptable. You can add more veggies of your choice- such as mushrooms, cauliflower or bell pepper. The veggie sausages are optional as well and can be omitted or substituted for another source of protein such as the additional vegetables or some crumbled tofu.

This recipe is available as a downloadable PDF here.

Photo courtesy of Jennifer Molidor.