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Zucchini Pasta

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Zucchini Pasta is a light, veggie-forward dish made with spiralized zucchini noodles sautéed in garlic and olive oil. It’s a quick, healthy, and delicious alternative to traditional pasta—perfect for warm days or low-carb meals.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 2–3 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-Inspired
  • Diet: Low Calorie

Ingredients

  • 2–3 medium zucchini, spiralized or thinly sliced
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved (optional)
  • Salt and black pepper to taste
  • Grated Parmesan or nutritional yeast (optional, for topping)
  • Fresh basil or parsley, chopped (for garnish)
  • Optional: red pepper flakes, lemon juice, or a spoonful of pesto

Instructions

  1. Spiralize or thinly slice zucchini into noodles or ribbons. Pat dry with paper towels to remove excess moisture.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
  3. Add cherry tomatoes (if using) and cook for 2–3 minutes until softened.
  4. Add zucchini noodles and sauté for 2–4 minutes until just tender but not mushy.
  5. Season with salt, pepper, and optional red pepper flakes or lemon juice.
  6. Remove from heat and sprinkle with Parmesan or nutritional yeast, and garnish with fresh herbs before serving.

Notes

  • Add cooked shrimp, chicken, or tofu for protein.
  • Toss with pesto, marinara, or alfredo for more flavor.
  • Mix in other veggies like mushrooms, spinach, or roasted red peppers.
  • Use vegan cheese or omit entirely for dairy-free.
  • Don’t overcook the zucchini to avoid sogginess.

Nutrition

Find it online: https://juliameals.com/zucchini-pasta/