January 8, 2020

Planta’s Zucchini “Spaghetti” With Charred Tomato Salsa

Recipe: David Lee

Prep Time: 30 minutes

Total Time: 45 minutes

Adapted from Chef David Lee’s Zucchini Spaghettoni recipe at Planta restaurant. This zucchini sauce is delicious over spiralized vegetables and also suits pasta noodles. It’s a great dish for grain lovers and carbophobes alike!


Charred Tomato Salsa

  • 1 cup cherry tomatoes
  • Sea salt, to taste

Pumpkin Parmesan

  • 3⁄4 cup pumpkin seeds, plus extra for garnish
  • 1⁄4 cup nutritional yeast
  • Sea salt, to taste

Zucchini Sauce

  • 2 tbsp olive oil
  • 6 medium zucchinis, sliced into thin half-moons
  • 1 tsp Spanish onion, diced
  • 1⁄4 tsp chili flakes
  • 1 sprig fresh rosemary, picked
  • 1 garlic clove, crushed
  • Water (just enough to cover zucchini)


  • 4 cups raw spiralized zucchini or squash
  • 1 tbsp olive oil
  • Maldon salt, to taste


Yield: Serves 2

Make Charred Tomato Salsa

  1. Preheat oven to broil. Place tomatoes on baking sheet and broil for 5 minutes, or until black. Flip and char other side.
  2. Remove from oven and let cool slightly.
  3. Place charred tomatoes in blender and whirl until smooth. Season with salt to taste.
  4. Transfer to large bowl and set aside.

Make Pumpkin Parmesan

  1. Heat small frying pan over medium heat.
  2. In dry pan, add pumpkin seeds and cook for a few minutes, or until lightly golden. Let seeds cool.
  3. In blender, combine toasted seeds, yeast and salt. Blend until finely ground. Reserve.

Make Zucchini Sauce

  1. In large pan over medium heat, heat oil. Add zucchini and turn to high heat. Sauté 5 minutes, stirring, until zucchini begins to tenderize.
  2. Add onions, chili flakes, rosemary and garlic. Cover with water and cook 2 more minutes, or until vegetables are tender. Set aside.

Make Noodles

  1. In large saucepan over medium-high heat, heat oil. Add spiralized vegetables and cook 2 minutes, turning and stirring, until tender-crisp.
  2. Add 2 cups zucchini sauce. Stir to coat until sauce is heated through.
  3. Remove and divide between plates. Top noodles with generous spoonful of charred tomato salsa.
  4. Drizzle olive oil over noodles and top with sprinkle of Maldon salt, Pumpkin Parmesan and toasted pumpkin seeds.

Stacey Brandford


House & Home January 2018