Spaghetti With Caramelised Zucchini & Fresh Tomatoes

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"This is a great recipe for using up those home grown zucchini and tomatoes! I peel and remove the seeds of the tomatoes but its the way I prefer it. This is great to serve during the summer months for a light meal. I do use less zucchini for this recipe, but am posting as written."

Original recipe yields 4 servings


  • Serving Size: 1 (508 g)
  • Calories 513.7
  • Total Fat - 12.8 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 20.7 mg
  • Sodium - 41.6 mg
  • Total Carbohydrate - 89.6 g
  • Dietary Fiber - 4.3 g
  • Sugars - 9.8 g
  • Protein - 19.4 g
  • Calcium - 113.8 mg
  • Iron - 5 mg
  • Vitamin C - 62.8 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Heat large non stick fry pan over a low heat.

Step 2

Add the butter oil, zucchini, salt and pepper to taste and cook, stirring occasionally for 30 minutes or until the zucchini is soft. Add the garlic and cream and cook for 2-3 minutes or until thickened. Set aside and keep warm.

Step 3

Cook spaghetti in a large saucepan as per packet instructions until al dente.

Step 4

Drain spaghetti and return to the saucepan, add the zucchini mix, tomatoes and spring onions and gently toss to combine.

Step 5

Divide between bowls and top with parmesan.

Tips & Variations

No special items needed.

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