"If you are a pasta lover and need a low-carb version closer to the real thing than spaghetti squash, you have found your match! This is a great recipe for one; super-quick and super-versatile. Serve with your favorite sauce." — DinnerMomma
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salt and ground black pepper to taste
Five stars alone, just for the idea. But since zucchini doesn’t have a whole lot of flavor on its own, this needs some seasoning – just plain garlic comes to mind, tho’ I used Penzey’s Fox Point Seasoning, which is a light seasoning, perfect for vegetables. Since I had chicken broth leftover from another dish, I used it in place of the water which I hope contributed a little flavor as well as making use of something I had open. Depending on how thick you cut your zucchini, use the 5-7 minutes cooking time only as a guide. Zucchini cooks quickly, so be careful not to overcook.
I make my own sauce with 1 can crushed tomatoes, 1/4 cup olive oil, 3 cloves minced garlic and some fresh basil. Served over the zucchini with some parmesan cheese.
This is a great way to serve zucchini! You can top it w/ your favorite sauce, or keep it simple for an easy side dish. I just bought a julienne cutter, so I used that, and it was perfect for this! The kids thought this was so fun. I will be making this again, and I can't wait to try it w/ different sauces~YUM! Thanks for sharing. :)
We really liked it. Of coarse I would rather have real pasta but when your eating low carb its great! And its way better than spaghetti squash! Also, if you keep turnining the zucchini as your grating it I don't think you need to cut it smaller. Its like Fettuccine. Well done! Thank you!
Really liked this. Used a mandolin to simplify the slicing and cooked it al dente. Topped it with pesto, nice.
* Percent Daily Values are based on a 2,000 calorie diet.
Low Carb Zucchini Pasta
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 125
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