Zucchini spaghetti with red pesto

Who I am
Carlos Laforet Coll
Author and references

Zucchini spaghetti, the recipe for preparing a fresh and tasty summer dish without cooking

Zucchini spaghetti, here she is prescription to prepare a fresh and genuine vegan first course to be seasoned with an excellent homemade tomato pesto, perfect to be eaten away from home in the working lunch break or even under the umbrella.

Without cooking and with only seasonal ingredients, this raw recipe can also be an alternative way to serve vegetables to children. The spaghetti effect is obtained with a special tool that makes a spiral cut, but, alternatively, you can slice the courgettes very finely with a smooth blade knife.

To prevent the courgettes from oxidizing, it is advisable to prepare the tomato pesto first; as always, we recommend that you wash the vegetables carefully before treating them and choose them if possible local and at zero km.


  • 4 zucchini
  • 400 gr of tomatoes
  • 2 cloves of garlic
  • 2 basil leaves
  • extra virgin olive oil to taste
  • Salt to taste
  • dried oregano to taste
  • Preparation Time:
    20 minutes
  • Cooking time:
  • Rest time:
  • Dose:
    4 people to
  • difficulty:

How to prepare zucchini spaghetti: procedure

  • lavare carefully the zucchini, tomatoes and basil and peel the garlic,
  • cut the chopped tomatoes and put them in a food processor together with the garlic, oil, basil, salt and oregano, and chop everything finely,
  • tick now the courgettes and cut them with the vegetable slicer collecting the spaghetti in a bowl,
  • Serve, season with tomato pesto and
  • to serve immediately.

You may also be interested in others:

  • vegetable spaghetti recipes
  • recipes with zucchini
  • first courses with courgettes
  • raw food recipes

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