Your place for traditional Italian recipes
Custom Search
Home     |    Privacy Policy    |   Contact Us
Copyright  2001 - 2016   Sandra Laux
Zucchini Pasta - Gluten Free Spaghetti
Zucchini Noodles - Gluten Free Spaghetti
Zucchini Noodles
Making zucchini pasta is great for those following a low carb, gluten free, or paleo diet, using
vegetables instead of pasta/noodles.  With the right tools it's very easy to make. Zucchini
noodles can be eaten raw or cooked with you favorite sauce or other ingredients added.
How to Make Zucchini Pasta

For those who maintain a raw foods diet, the zucchini pasta can be eaten as
is with any desired added vegetables.  The noodles can also be lightly
steamed or sauteed in a little olive oil or butter. If you are cooking the noodles,
I would recommend using about 1 medium zucchini per serving, as the
noodles will decrease in volume when cooked.  Cooking times should only be
2-3 minutes to prevent the zucchini from becoming too mushy.  Then add your
favorite sauce or other ingredients.

If you want zucchini noodles that more closely resemble actual pasta in color,
peel the zucchini first.  If you don't mind the green color in your pasta, leave
the skin on.  You can make long, thin ribbon noodles using a vegetable peeler
or mandoline by simply cutting long, thin strands down the length of the
zucchini. You can also cut zucchini noodles with a special spiral vegetable
cutter, which is my favorite method.  There are a few different types of
spiralizers.  I own two: a handheld spiralizer and a horizontal hold spiralizer.
Making Zucchini Pasta with Briefton's Vegetable Spiralizer
The handheld spiralizer that I
own is Briefton's Vegetable
Spiralizer. It has 2 blades for 2
different thicknesses of vegetable
strands; both hold up well when
steamed or sauteed. You use
this spiralizer like a pencil
sharpener.  Simply put the
zucchini in the center of the
slicer's cone and twist it with
consistent forward pressure. As
you twist the zucchini, the slicer
produces endless spiral strands
which are your noodles. The
spiralizer can also be used to
make pasta with other firm
vegetables such as carrots.

2 medium zucchini, cut into long strands
1 tablespoon olive oil or butter
Salt and pepper
1/4 - 1/2 cup pesto
1 medium tomato, seeded and cut into small cubes
1/2 cup cubed mozzarella cheese
Grated Parmesan cheese


Heat the olive oil or butter in a large skillet over medium-high heat.
Add the zucchini noodles and saute for 1-2 minutes, tossing gently.
Season the noodles with salt and pepper.
Remove from the heat; stir in just enough pesto to coat the noodles.
Divide the noodles between 2 serving bowls.
Top each portion with half of the cubed tomatoes and mozzarella.
Sprinkle with Parmesan cheese and serve.

Zucchini Pasta with Tomatoes, Mozzarella, and Pesto
Zucchini Pasta with Tomatoes, Mozzarella, and Pesto
(Serves 2)
Scallops Over Zucchini Pasta with Goat Cheese

(Serves 2)
Scallops over Zucchini Pasta with Goat Cheese
8-10 sea scallops
Salt and pepper
Canola, grapeseed, or coconut oil
2 tablespoons butter
1 tablespoon olive oil
1 small shallot, finely chopped
1/2 cup chicken broth
Juice from 1/2 lemon
2 medium zucchini, cut into long strands
2 ounces soft, fresh goat cheese
Basil leaves, julienned


With a paper towel pat the sea scallops dry; season them with salt and
pepper.  Place a large skillet over medium-high heat; coat the bottom with a
thin layer of canola or grapeseed oil.  When the oil is hot, add the scallops to
the skillet, flat side down.  Allow the scallops to sear and brown for 2 minutes
without moving them. Turn the scallops over and sear them on the other side
for 1-2 minutes. They should be nicely browned on both sides and slightly
springy to the touch. Transfer them to a plate and set aside.

In the same skillet, heat the butter and olive oil over medium heat.  Add the
shallots and cook for about a minute.  Add the chicken broth and lemon juice;
bring to a simmer.  Toss in the zucchini noodles and cook for a 1-2 minutes,
gently tossing the zucchini until it is just tender and the liquid in the pan has
reduced slightly.  Stir in the goat cheese until it has combined with the liquid
in the skillet to form a sauce.   Season to taste with salt and pepper.  Remove
from the heat.

To serve, place a mound of zucchini noodles on a plate, and place the
scallops on top.  Top each serving with some julienned basil leaves.
Print Friendly and PDF
How to Make Zucchini Pasta
Zucchini Pasta with Tomatoes, Mozzarella, and Pesto
Scallops Over Zucchini Pasta with Goat Cheese
Zucchini Pasta Cacio e Pepe with Bacon
Borlotti Beans - Dry
You Might Also Like
Roasted Plum Tomatoes
Lentil and Ricotta Vegetarian Meatballs
Vegetarian Bolognese Sauce
I've owned several food mills over the
years, and in my opinion, this one is the
best.  The advantage of a food mill over a
food processor or blender is that it
separates the skins and seeds from the
fruit or vegetable pulp.  It is the perfect
tool for preparing fresh purees, sauces,
and soups.  It includes 3 stainless steel
grinding discs for fine, medium and
coarse textures. Use the fine disc for
homemade jellies, creamy sauces and
baby food, the medium disc for
applesauce and vegetable soups, and
the coarse disc for mashed potatoes and
chunkier sauces.
Handheld Spiralizer
A handheld spiralizer is the cheapest option.  You may want to try it first to
see if you like spiralized vegetables.  It is the harder of the two types to use
for all but very small quantities. You are constantly twisting the unit and your
hand gets very tired.  Another drawback is that it will only accomodate a
vegetable with a diameter of around 2-inches/5cm or less.
Horizontal Hold Spiralizer
Horizontal hold spiralizers are
slightly more expensive than
handheld models but you can
still purchase one for around
$20.  These manage much
larger diameter vegetables than
the handheld devices. So you
can cut apple spirals for apple
slaw, onion rings, potato chips,
or curly sweet potato fries in
seconds.  I prefer this spiralizer
for the thickness of the noodles
it creates.
Most horizontal hold spiralizers are about the size of a toaster and function
like a giant pencil sharpener.  They usually include 3 sets of blades: 1/8-inch
spacing, 1/4-inch spacing, and straight blade for ribbon cuts. The units come
apart for easy washing.  To operate the horizontal hold spiralizer, cut both
ends of the vegetable flat.  Press one end onto the clamp or steel spindle on
one side of the spiralizer and press the other end onto the turning wheel
spikes.  Simply turn the crank in a clockwise motion and the spiral slices will
come out the other side.  A small core about the size of a pencil from the
center of the vegetable will remain, which you can discard.
Zucchini Pasta Cacio e Pepe with Bacon

(Serves 2)
Zucchini Pasta Cacio e Pepe with Bacon

3 medium zucchini, peeled and spiralized into noodles
2-3 strips of bacon
Pinch of red pepper flakes
2 garlic cloves
2 tablespoons butter
1 teaspoon black pepper
1/4 cup grated Parmesan cheese
1/4 cup grated pecorino cheese


Cook the bacon in a medium skillet until crisp.  Transfer the bacon to a paper-
towel lined plate.  Reserve about 1 tablespoon of the bacon grease in the
skillet; remove any extra. When the bacon has cooled, crumble into bite-size

Add the butter to the skillet and place over medium-high heat.  Add the red
pepper flakes, garlic, and black pepper.  Saute for 1-2 minutes to combine the
flavors.  Add the zucchini noodles and season with salt.  Gently toss the
noodles with the butter mixture; cook for 2-3 minutes.  Add the Parmesan and
pecorino cheese and gently toss to coat the noodles.  Transfer to a serving
dish.  Sprinkle the bacon bits on top and top with a little more black pepper.
Features recipes for breakfast, snacks, appetizers, sandwiches, soups, salads, casseroles, rices, pastas, and even desserts that are easy to follow and completely fresh and flavorful.

The author tells you how to customize them for whatever vegetables you have on hand and whatever your personal goal may be-losing weight, following a healthier lifestyle, or simply making easy meals at home.