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Photo of Zoodles marinara by WW

Zoodles marinara

0 - 4
PersonalPoints™ per serving
Total Time
50 min
15 min
35 min



1100 g, (1.1kg)

Brown onion

1 medium, finely chopped


2 clove(s), finely chopped

Fresh red chilli

1 whole, finely chopped

Cooked white wine

40 ml, (2 tbs)

Tomato passata

1 cup(s), (260ml)

Seafood marinara mix

600 g

Fresh flat-leaf parsley

1 tbs, coarsely chopped

Oil spray

2 x 3 second spray(s)


  1. Place zucchini in a large bowl to drain.
  2. Place zucchini and pinch of salt in a large bowl and toss to coat. Cover kitchen bench with paper towel and arrange zucchini in a single layer. Top with another layer of paper towel. Press down gently. Stand for 15 minutes. Gently squeeze zucchini in paper towel to remove excess moisture.
  3. Meanwhile, lightly spray a large frying pan with oil and heat on medium-high heat. Cook onion, garlic and chilli, stirring, for 5 minutes or until softened. Add wine and cook, stirring, for 30 seconds or until evaporated. Stir in passata and cook for 5 minutes or until thickened. Add marinara mix and cook, stirring occasionally, for 5-6 minutes or until seafood is just cooked. Season and transfer to a bowl. Cover to keep warm.
  4. Lightly spray same frying pan with oil and heat over high heat. Cook zucchini, gently tossing with tongs, for 1-2 minutes or until just tender and hot. Toss through marinara sauce. Sprinkle with parsley to serve.


TIPS: Zucchini produce quite a lot of liquid so use a good-quality paper towel that won't tear easily. Save time by prepping zoodles in advance. Store in fridge before using. Pat dry with paper towel before cooking. Alternatively, buy ready made from most supermarkets. VARIATIONS: Add 1 tsp dried Italian herbs in step 2 or swap parsley for basil.