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Zucchini Spaghetti with Blackened Tomatoes


Zucchini Spaghetti with Blackened Tomatoes

I will try just about anything to get kids more interested in eating vegetables. So far, my creative efforts have paid off personally: My ten-year-old son eats just about everything we put in front of him, including this delicious, nutrient-rich food. If this dish is a hit with your family, take note: The same method of taking thinly stripped zucchini and dousing it in olive oil and lemon juice can be applied to carrots, celery roots, raw beets, shredded cabbage, and shaved raw artichokes. — Chef Jason Roberts, Good Food Fast.


  • 2 large green zucchini (about ¾ pound total), leave the skin intact
  • Juice of 1 lemon
  • 2 Tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 Cups cherry tomatoes, one-third of them split in half
  • ½ Cup fresh mint leaves, larger leaves torn


To prepare the zucchini, use a large knife or a mandolin to remove the ends from the zucchini, then cut them into thin strips. (You may find it’s easier to cut the zucchini into strips if you remove a thick slice from one side of the zucchini to give you a flat, stable surface to work on.) Then cut the zucchini strips into long straws by layering the slices flat on the board, a few at a time.

Place the zucchini, lemon juice, olive oil, and a little salt and pepper into a mixing bowl, lightly toss the ingredients, and then set them aside.

Place the tomatoes into a hot dry pan on top of the stove and roast on a high heat with a little salt and pepper until the tomatoes start to caramelize and the skins blacken. Remove the tomatoes from the heat, then toss with the raw zucchini and the torn mint leaves, and serve.