Zucchini and tomato “spaghetti”

Zucchini and tomato “spaghetti”

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Author Connie Veneracion


  • 1 zucchini
  • salt
  • 2 cloves garlic
  • 2 to 3 very plump and juicy tomatoes
  • 2 tablespoons olive oil
  • pepper
  • juice of one lime optional


  • Cut off the top of the zucchini. Use a vegetable grater to cut into long threads the size of spaghetti. Sprinkle with salt, toss and leave for a while while you prepare the rest of the ingredients.
  • Finely mince the garlic
  • Cut the tomatoes into wedges.
  • Squeeze the zucchini threads to remove excess water.
  • Heat the olive oil in a pan. Add the garlic and cook over medium heat for about two minutes or until fragrant and the garlic bits are starting to brown.
  • Add the zucchini and tomatoes. Sprinkle with salt and pepper. Cook for a minute or two or just until the zucchini starts to soften.
  • You may want to drizzle in some lime (or lemon juice) before serving.