This Zucchini Spaghetti with Sun Gold Tomato Sauce recipe feels like a little bit of Italy landed in my kitchen, thanks to Giada’s genius touch. Zucchini noodles meet a dreamy Sun Gold tomato sauce that’s garlicky, herby, and just the right amount of spicy.

It’s fresh, light, and so ridiculously easy to make, it feels like cheating. Whenever I make this, it’s like a mini escape. It pairs beautifully with grilled chicken or fish if you want to bulk it up, but honestly, it’s perfect on its own. Bonus? It’s quick enough for a weeknight but fancy enough to impress dinner guests.

Recipe Ingredients

• 4 medium zucchini
• 2 tbsp olive oil
• 2 garlic cloves, minced
• ¼ tsp crushed red pepper flakes
• 1 star anise
• 4 fresh thyme sprigs, plus 2 tsp chopped fresh thyme leaves for garnish
• 4 cups Sun Gold or cherry tomatoes, halved
• 1½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 2 tsp sherry vinegar
• ¼ cup freshly shaved Parmesan cheese

How To Make Giada Zucchini Spaghetti with Sun Gold Tomato Sauce

1. Prep the Zucchini: Start by slicing the zucchini into thin, spaghetti-like strips using a spiral slicer, julienne peeler, or Microplane slicer. Place the zucchini noodles in a large bowl and set them aside while you prepare the sauce.
2. Cook the Aromatics: Heat the olive oil in a large saucepan over medium heat until warm, then add the minced garlic, crushed red pepper flakes, star anise, and thyme sprigs. Cook everything together for one minute, stirring gently, until fragrant.
3. Make the Sauce: Add the halved tomatoes to the pan along with ½ teaspoon of kosher salt, the black pepper, and the sherry vinegar. Stir gently to combine all the ingredients, allowing the tomatoes to release their juices as they cook for about eight minutes.
4. Remove Aromatics: Once the sauce has thickened slightly and the tomatoes have softened, carefully remove the star anise and thyme sprigs from the pan and discard them.
5. Combine Zucchini and Sauce: Add the zucchini noodles to the saucepan along with the remaining teaspoon of kosher salt. Toss the zucchini gently to coat it in the sauce, cooking for another two minutes until the noodles are just warmed through.
6. Plate and Garnish: Serve the zucchini spaghetti immediately, topping each portion with freshly shaved Parmesan cheese and a sprinkle of chopped thyme leaves for a bright, fresh finish.

Recipe Tips

• For extra protein, add cooked shrimp or grilled chicken to the zucchini noodles for a heartier meal option that complements the flavors of the Sun Gold tomato sauce.
• If you don’t have fresh thyme, substitute with ½ teaspoon of dried thyme to maintain the herbaceous flavor in the sauce.
• For a dairy-free version, skip the Parmesan and sprinkle nutritional yeast or toasted pine nuts for added flavor and texture.
• To save time, prepare the tomato sauce up to two days in advance and store it in an airtight container in the refrigerator.

Recipe FAQs and Variations

Check out More Recipes:

• Giada De Laurentiis Ribollita
• Giada Baked Penne with Roasted Vegetables
• Giada Crab and Ricotta Manicotti