Zucchini Pasta Recipe

11 Comments

5 from 2 votes
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

Zucchini Pasta? Really? Well, that’s what we call it around my house. You can also call it zucchini noodles, zoodles, zucchini spirals, or just plain zucchini if you like. Totally up to you. But, what I do implore you to do is to use it as a delicious pasta substitute. And soon!

zucchini-pasta-recipe | ยฉaddapinch.com

You see, in my family, we’ve always used spaghetti squash if we were using something in place of regular pasta in recipes. But to be honest, I can’t stand the way that spaghetti squash feels in my mouth. I know. I’m weirder than weird. So many other people love it. But, believe me, once you use zucchini in a lightened up spaghetti recipe or other type of pasta dish, you will love, love, love it. Seriously.

zucchini-pasta-recipe | ยฉaddapinch.com

To make your zucchini in pasta or noodle type, you can use various tools: a vegetable peeler or mandonline to make ribbons, a grater attachment for your food processor, or you can use my new favorite tool – a spiral cutter.

zucchini-pasta-recipe | ยฉaddapinch.com


Here’s my Zucchini Pasta recipe. Make it soon!

Zucchini Pasta Recipe

5 from 2 votes
How to make Zucchini Pasta using various tools. Zucchini pasta is naturally gluten-free, Paleo, and kids love it!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

  • 6-8 zucchini squash
  • salt and pepper, to taste

Instructions 

  • Cut zucchini squash into ribbons, spirals or julienne strips. Place into stock pot and cover with water plus about 1 inch. Bring zucchini water to a rapid boil. Remove from heat and pour zucchini through a strainer. Serve warm.

Nutrition

Calories: 50kcal | Carbohydrates: 9g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 767mg | Fiber: 3g | Sugar: 7g | Vitamin A: 588IU | Vitamin C: 53mg | Calcium: 47mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 2 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review




11 Comments

  1. Jo says:

    5 stars
    Ur recipe doesn’t specify how long u boil???

    1. Nate says:

      5 stars
      Thatโ€™s because there is no time. As soon as the water starts to boil they are done. Thatโ€™s when you remove from heat and strain.ย 

  2. Kim says:

    Would love to see a picture of the finished product ๐Ÿ˜‰

    1. Robin Bennett says:

      Hey Robyn,

      I bought a vegetti after seeing your zucchini noodles. Cooked them as you instructed and then put parmesean cheese butter and salt and pepper. Yum yum!

      Robin (the other Robin)

  3. Sharon Langworthy says:

    Any Microplane zesting/grating tool, but especially the one that multitasks with different blades. The one that makes curly twists of lemon rinds for cocktails and garnishes is so much fun!

  4. John Fisher says:

    I love spaghetti squash!!! I don’t remember when the last time I was trated to a tasty meal of this. Last time I had it, it was prepared similar to regular spaghetti. Your post has given me a hankering to have some in the near future.

  5. Karen Lynch says:

    I love my lemon juicer, it gets every drop, and my micro plane I use it almost every day it seems.

  6. Jan says:

    My favorite tool right now is my immersion blender

  7. Judy Balmer says:

    I follow on FB