Zucchini Spaghetti With Fresh Basil Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Zucchini2 Pound, ends trimmed
 Cornstarch1 Tablespoon
 Canned chicken broth/Stock1⁄3 Cup (5.33 tbs)
 Dry white wine2 Tablespoon
 Salt1⁄2 Teaspoon
 Black pepper1⁄8 Teaspoon
 Olive oil1 Tablespoon
 Garlic1 Clove (5 gm), minced or crushed
 Parmesan cheese1 Ounce, grated
 Basil1⁄2 Cup (8 tbs), slivered

Nutrition Facts

Serving size: Complete recipe

Calories 495 Calories from Fat 216

% Daily Value*

Total Fat 25 g37.8%

Saturated Fat 7.2 g36.1%

Trans Fat 0 g

Cholesterol 19.3 mg

Sodium 1542.6 mg64.3%

Total Carbohydrates 49 g16.4%

Dietary Fiber 10.6 g42.3%

Sugars 16.4 g

Protein 24 g47.1%

Vitamin A 51.3% Vitamin C 263.5%

Calcium 51.2% Iron 24.8%

*Based on a 2000 Calorie diet


1. Push the zucchini lengthwise through a mandoline sheer to make fine (1/8-inch) strands.
2. In a small bowl, stir together the cornstarch, chicken broth, wine, salt and pepper. Set the sauce aside.
3. Spoon the olive oil into a large heavy skillet and place over moderately high heat. Add the garlic and cook for 10 seconds. Add the zucchini strands and stir-fry for 1 to 2 minutes, until they give up some of their liquid. Stir the sauce and add it to the skillet. Bring to a boil over high heat, stirring to thicken. Remove from the heat. Stir in half of the Parmesan cheese and all of the basil. Divide among 4 shallow soup plates. Top the portions with the remaining 2 tablespoons Parmesan, dividing equally. Serve right away. If you can afford the calories, serve with sliced Italian bread to sop up the juices.