Zucchini Pasta is a light, fresh, and wholesome dish that swaps traditional noodles for spiralized or thinly sliced zucchini. Whether I’m looking for a low-carb alternative to regular pasta or just want to sneak in more vegetables, this dish delivers on both flavor and nutrition. It’s quick to make, versatile, and perfect for warm weather or anytime I want a simple and satisfying meal.
Why You’ll Love This Recipe
I love zucchini pasta because it’s easy, healthy, and surprisingly satisfying. The zucchini takes on the flavors of whatever sauce I use, and it has a tender, noodle-like texture without being heavy. It’s perfect for when I want something light but still comforting. Plus, it cooks fast, which makes it ideal for busy days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Zucchini (2–3 medium, spiralized or thinly sliced)
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Olive oil
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Garlic, minced
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Cherry tomatoes, halved (optional)
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Salt and pepper
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Grated Parmesan or nutritional yeast (optional)
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Fresh basil or parsley (for garnish)
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Optional: red pepper flakes, lemon juice, or a spoonful of pesto
Directions
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I spiralize the zucchini or slice it thinly into long ribbons using a peeler or mandoline. I set them aside and pat them dry with paper towels to remove excess moisture.
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In a large skillet, I heat olive oil over medium heat and sauté garlic until fragrant—about 1 minute.
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I add cherry tomatoes (if using) and cook for another 2–3 minutes until they begin to soften.
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I toss in the zucchini noodles and sauté for 2–4 minutes, just until they’re tender but not mushy.
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I season with salt, pepper, and red pepper flakes if I want a little heat.
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I remove from heat and finish with a sprinkle of Parmesan and fresh herbs before serving.
Servings and timing
This recipe makes about 2–3 servings. It takes just 10 minutes to prep and 5–7 minutes to cook, so it’s ready in under 20 minutes.
Variations
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I add cooked shrimp, chicken, or tofu for extra protein.
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I mix in marinara, alfredo, or a dollop of pesto for a more saucy version.
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I include sautéed mushrooms, spinach, or roasted red peppers for more veggie power.
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I use a vegan cheese or omit it entirely for a dairy-free option.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet over low heat—just until heated through. I avoid microwaving too long to prevent the zucchini from becoming watery.
FAQs
Can I make zucchini noodles ahead of time?
Yes, I spiralize them and store them in the fridge lined with paper towels in a container for up to 2 days. I wait to cook them until right before serving.
Do I need to peel the zucchini?
No, I keep the skin on. It adds color, nutrients, and helps the noodles hold their shape better.
How do I keep zucchini noodles from being soggy?
I pat them dry before cooking and only sauté them briefly. Overcooking makes them mushy, so I keep the heat moderate and the time short.
What if I don’t have a spiralizer?
I use a vegetable peeler or mandoline to make ribbon-like noodles. Even thin slices work well in this dish.
Can I mix zucchini noodles with regular pasta?
Yes! I sometimes mix them with cooked spaghetti to lighten up the dish while still keeping that pasta feel.
Conclusion
Zucchini Pasta is one of my favorite ways to enjoy a lighter, veggie-forward meal without sacrificing flavor or comfort. It’s quick, flexible, and works with so many sauces and add-ins. Whether I’m trying to eat healthier or just want a fresh, simple dinner, this dish is always a great choice.
