Zucchini Pasta Without The Pasta

I recently posted a recipe for meatless “meatballs” and now I’m posting a recipe for zucchini pasta without the pasta. The zucchini itself takes the place of pasta in this recipe, creating yet another easy, quick way to use up your summer zucchini bounty that is both light and healthy.

There are many ways you could cut your zucchini, but I used a small, inexpensive mandolin made specifically to julienne vegetables and it worked great. If don’t have a mandolin, and you can either use a vegetable peeler or a knife.

The peeler method will give you long flat noodles, and if using a knife, just cut the zucchini into thin slices, stack up, and cut again lengthwise into thin strips. I like the size and thickness I was able to get using my little mandolin and using young, fresh zucchini I did not need to pre blanch them first.

I simply tossed the fresh julienned zucchini with the hot oil sauce which cooked it just enough to create tender zucchini that still were a little “al dente”, just how I like my pasta. If you are cutting by hand and getting thicker pieces, you might want to blanch the zucchini in boiling water for 30 seconds to a minute, then drain it and toss it with the sauce.

Zucchini cut in this fashion are also great to use in salads. To make my zucchini salad, I like to toss my julienned zucchini with a little lemon juice, olive oil, fresh thyme, salt and pepper.

Buon Appetito!
Deborah Mele 

Zucchini "Pasta"

Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

A unique and very healthy way to serve zucchini.


  • 4 Medium Zucchini
  • 1/4 Cup Extra Virgin Olive Oil
  • 3 Garlic Cloves, Peeled And Thinly Sliced
  • 1 1/2 Cups Ripe Grape Tomatoes, Sliced In Half
  • Salt & Pepper
  • Red Hot Pepper Flakes
  • A Handful Of Fresh, Small Basil Leaves


  1. Cut your zucchini into julienne using a mandolin or sharp knife.
  2. Place in a bowl with the basil leaves.
  3. In a small saucepan, heat the olive oil over medium low heat, then cook the garlic until sizzling.
  4. Add the tomatoes, salt, pepper, and pepper flakes and cook just until the tomatoes begin to soften, about 5 minutes.
  5. Pour the sauce over the zucchini and toss well.
  6. Let sit 5 minutes and then divide evenly between four plates.
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 173Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 85mgCarbohydrates: 10gFiber: 3gSugar: 6gProtein: 4g

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One Comment

  1. Thanks for all your great recipes! I think I am going to use this as a side dish for my Roasted boneless game hen stuffed with Pancetta and Ricotta, then baked with an herb crust! I can’t wait, thanks again for such great inspiration.

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