Wednesday, November 3, 2010

Zucchini Pasta

I tried this dish for the first time a few weeks ago. I'm not a huge fan of regular pasta; I'll eat it but I won't seek it out if you know what I mean. I do love vegetables though so this was a perfect stand in dish for me. I've used zucchini before in place of pasta when I've made low carb lasagne. This was definitely a tasty addition to the low carb "pasta" repertoire. Have this dish in place of your normal pasta and serve with your own special pasta sauce.

Zucchini Pasta

2-3 large zucchini

2 tablespoons extra virgin olive oil

Freshly ground sea salt and pepper

Freshly grated Parmesan

1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons.

2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini.


  1. Kosher salt? whats the difference? is it salt for jewish people? didn't know you were jewish Di? I've wanted to try this for ages actually. When I have time and see some larger zucchini, I shall!

  2. I've used shredded zucchini as a pasta, but haven't tried using my peeler to make longer noodles. I love zucchini pasta with pesto - I think those flavors go together well.

  3. Shan: The amount of times Matt calls me a jew I may as well be a jew!