Sauteed grated zucchini is flavored with caramelized onions, tarragon, and lemon and tossed with spaghetti for a simple plant-based dinner. Top each portion of this vegan and gluten free dish with toasted almonds for a nice nutty flavor.
In the 5 years I’ve written this blog, I’ve never actually done a collaboration post, much less shared my blogging process with anyone…until this past weekend! Catie over at Happy, Healthy, Active invited me over to collaborate on a post as well as nerd out over all things cooking and food photography. Catie is one of the most driven people I know who is very passionate not only about living a healthy and active vegan lifestyle, but sharing it with others along the way. Her dedication and curiosity with which she approaches all things is rather infectious. And, she can brew a mean batch of kombucha!
About this Recipe
Since zucchini and summer squash are plentiful in Houston right now (and about the only things that will keep growing when it’s eleventy-billion degrees out), I decided to use them as the focus of the dish we made. I originally made a similar version of this dish one night last week for dinner and liked it so much that I figured it should be shared. To get a good flavor base, you start by caramelizing onions. It’s so simple, yet you get so much flavor! To create a bit of brightness, lemon and tarragon are added. And, to top everything off and provide a bit of crunch, the dish is topped with a sprinkling of toasted almonds. Simple yet incredibly delicious. Let me know how you like the recipe if you make it!
Zucchini Spaghetti with Tarragon & Lemon
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
Sauteed grated zucchini is flavored with caramelized onions, tarragon, and lemon and tossed with spaghetti for a simple plant-based dinner. Top each portion of this vegan and gluten free dish with toasted almonds for a nice nutty flavor.
Ingredients
- 12 oz gluten free spaghetti or cappellini
- 1 heaping tbsp coconut oil
- 1 yellow or sweet onion, sliced
- 1 large garlic clove, minced
- 4–5 cups grated zucchini or summer squash
- 1/2 cup nutritional yeast
- juice and zest of 1 lemon
- 1/4 cup chopped fresh tarragon
- salt & pepper to taste
- toasted sliced almonds for topping
Instructions
Using paper towels or a clean kitchen towel, squeeze the excess moisture out of the shredded zucchini. Set it aside. Fill a large stock pot with water for the pasta and set it to boil.
While the zucchini and onions are cooking, cook the pasta according to the directions on the box. Drain it and set it aside.
Heat the coconut oil in a large pan over medium-low heat. Add the onions and a pinch of salt and let them cook for about 15-20 minutes until they start to caramelize and turn golden brown. Add the garlic, shredded zucchini, and a pinch more of salt and pepper to the pan. Cook for 8-10 minutes until the zucchini has softened. Add the nutritional yeast, the lemon zest and juice, and the cooked pasta to the zucchini mixture and cook for another 1-2 minutes. Taste the mixture and add more salt and pepper as needed. Remove the pan from the heat and stir in the tarragon. Top each serving with toasted almonds and a sprinkle of fresh tarragon if you like.
Makes 4-6 servings
Notes
- Any summer squash will work here such as zucchini, yellow, or crookneck.
- You can use regular tarragon here or Mexican mint marigold which has a similar flavor and is common in Texas during the summer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: main
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