Zucchini “Pasta”
Updated April 10, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds zucchini (or a combination of yellow and green zucchini)
- 2tablespoons extra virgin olive oil
- Kosher salt and freshly ground pepper
- ¾cup Fresh Tomato Sauce (optional)
- ¼cup freshly grated Parmesan, for serving (more to taste)
Nutritional analysis per serving (4 servings)
148 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 7 grams protein; 674 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several ribbons from one side, then turn the zucchini and peel off more ribbons. Continue to turn and peel off ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.
- Step 2
Cook the zucchini strips in 2 batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat and when it is hot, add the zucchini ribbons and ½ teaspoon kosher salt. Cook, tossing and stirring the zucchini, for 2 to 3 minutes only, just until softened and beginning to be translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.
Private Notes
Comments
This was great. Instead of tomato sauce, I tossed the "noodles" with homemade arugula pesto. A great combination.
Super easy and very fast to make with just a vegetable peeler. Best use for those large bags of zucchini on sale! Delicious, even without the sauce.
I didn't discard the zucchini core, but chopped it up and put it in the ratatouille I made the following day.
I like to use a spiralizer for the zucchini. It makes great consistent noodles, and instead of the tomato sauce I use halved cherry tomatoes, thrown in at the same time as the noodles.
Works great though I wouldn't substitute the zucchini pasta with regular pasta regularity. I also advise dicing the stem and adding it to the sauce. No need to waste perfectly good veg.
Easy, fast, and delicious! Good on its own, but even better with sauce. Endless options, but I just added some leftover italian sausage and tomato sauce and some crumbled feta. Very satisfying! Given the saltiness of the latter two ingredients, I should have cut down the salt used to cook the zucchini. Next time!
Please do more of these recipes with the zoodles. My son loves to help make them but was deeply offended that they did not turn into real spaghetti. Le sigh. I'm thinking the pesto (which we've not had on regular pasta) suggested in the comments might do the trick. Send zucchini help!!!