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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 153.0
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 66.6 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 3.4 g
  • Protein: 6.4 g

View full nutritional breakdown of zuccini, squash and tomato spagetti calories by ingredient
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zuccini, squash and tomato spagetti

Submitted by: GODDESSMOMMA

Introduction

I started playing around with my veggies from my garden since im not a real veggie fan at all. I started making a "fresco" style spagetti with just tomatos and zuccini... then i added yellow squash or summer squash and its just as good with or without! I started playing around with my veggies from my garden since im not a real veggie fan at all. I started making a "fresco" style spagetti with just tomatos and zuccini... then i added yellow squash or summer squash and its just as good with or without!
Number of Servings: 6

Ingredients

    1-2 garlic cloves
    2-3 Zuccini
    1-2 Yellow squash
    4-5 larger size beefsteak tomato or any really yummy ripe tomato
    1 pound of spagetti
    salt, pepper, italian seasoning to taste
    Parmesean or Romano cheese, (optional)

Tips

You can even add a little parmesean or romano shredded cheese as well for even more yumminess.


Directions

Place 2 tbsp extra virgin olive oil in large pan with garlic clove and bring to heat, browning garlic a bit. You can also break up or cut the garlic.
Peel and cut zuccini and yellow squash. Can cut into smaller cubes.
Peel tomatos or flash boil them to peel them with ease.

Cook zuccini and yellow squash until soft, add salt, pepper, italian seasoning. Add tomatos until they turn into almost a fresh chunky version of a sauce.

Boil water in separate large pot. Cook vermicelli unti tender.

After tomatos and zuccini and squash is nice and tender, and hot, its ready to serve over the spagetti!

Serving Size: This definitely serves a family of 5...

Number of Servings: 6

Recipe submitted by SparkPeople user GODDESSMOMMA.






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