Zucchini Noodles with Marinara Sauce — Low-Carb Italian Done Right

Authentic Italian Gourmet Pasta Sauce. No Added Sugar. Ever.

Zucchini noodles — zoodles — are the low-carb pasta alternative that actually works. Not because they taste like pasta (they don't), but because they're a genuinely delicious vehicle for a great sauce. And with Albanese's Finest Original Marinara — authentic Italian gourmet pasta sauce with no added sugar — you have a sauce that's already naturally low in carbohydrates, free of added sugar, and clean-label from start to finish.

This is low-carb Italian done right: a dish that's satisfying, flavorful, and genuinely good — not a sad substitute for the real thing.

Why This Works for Low-Carb and Keto

Most jarred pasta sauces add sugar — sometimes 6–8 grams per serving. Albanese's Finest Original Marinara has no added sugar, which means the carbohydrates come only from the natural sugars in the tomatoes. Combined with zucchini noodles instead of pasta, this dish is naturally low-carb, keto-friendly, and gluten-free.

• 4 medium zucchini (about 2 lbs), spiralized
• 1 jar Albanese's Finest Original Marinara (24 oz)
• 3 cloves garlic, thinly sliced
• 2 tbsp olive oil
• ¼ tsp crushed red pepper flakes
• Fresh basil
• Freshly grated Parmigiano-Reggiano (or nutritional yeast for dairy-free)
• Kosher salt & cracked black pepper

Step 1 — Salt the zucchini. Spiralize the zucchini and place in a colander. Toss with 1 tsp kosher salt and let sit 10 minutes. This draws out excess moisture. Pat completely dry with paper towels.

Step 2 — Build the sauce. Heat olive oil in a wide skillet over medium heat. Add garlic and red pepper flakes. Cook 90 seconds until golden and fragrant. Pour in the marinara. Simmer 5–6 minutes.

Step 3 — Sauté the zucchini noodles. In a separate large skillet, heat 1 tbsp olive oil over high heat. Add the dried zucchini noodles and toss for 2–3 minutes — just until slightly softened but still with some bite. Don't overcook.

Step 4 — Combine. Add the zucchini noodles to the marinara sauce. Toss gently to coat. Serve immediately.

Step 5 — Plate and finish. Top with torn fresh basil and Parmigiano-Reggiano.

Salt and dry the zucchini. This is the most important step. Zucchini is mostly water — if you don't draw out the moisture first, you'll end up with a watery, soggy dish. Salt, wait 10 minutes, pat dry.

Cook the zucchini separately. Cooking the zucchini noodles in the sauce makes them waterlogged. Cook them separately in a hot pan, then combine at the last minute.

Don't overcook. Zucchini noodles go from perfectly tender to mushy in about 60 seconds. 2–3 minutes in a hot pan is all they need.

Serve immediately. Zucchini noodles release moisture as they sit. Serve the moment they're combined with the sauce.

Variations

Zucchini Noodles with Shrimp Marinara: Add sautéed garlic shrimp on top. See our Garlic Shrimp Marinara Pasta recipe for the shrimp technique.

Zucchini Noodles with Meatballs: Add Homemade Meatballs in Marinara for a heartier low-carb version.

Zucchini Noodles Vodka Sauce: Substitute our Vodka Mascarpone sauce for a creamy low-carb version.

About the Sauce

Albanese's Finest Original Marinara is made with no added sugar — which makes it the perfect sauce for low-carb and keto cooking. The natural sweetness of premium tomatoes, zero added sugar, and clean ingredients make it the authentic Italian gourmet pasta sauce that works for every dietary approach.

No added sugar. Small-batch. Founder-made.

Shop Original Marinara →

Related recipes: Classic Spaghetti Marinara · Garlic Shrimp Marinara Pasta · Easy Penne Marinara