Low Carb Zucchini Pasta Recipe - Allrecipes.com
Low Carb Zucchini Pasta Recipe
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Low Carb Zucchini Pasta
Gluten-free vegetable noodles made from zucchini. See more
  • READY IN 15 mins

Low Carb Zucchini Pasta

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 serving Change Servings
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  • PREP

    10 mins
  • COOK

    5 mins
  • READY IN

    15 mins

Directions

  1. Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.
  2. Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
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Reviews More Reviews

Oct 31, 2013

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.

 
Aug 22, 2013

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.

 
Aug 20, 2013

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. :)

 
Jan 05, 2014

What an amazing idea! I bought a julienne tool and instantly had a great substitute for pasta. I reduced some Italian stewed tomatoes with garlic and olive oil through boiling. Cooked some chicken in olive oil with garlic and had an amazing low calorie, low fat meal.

 
Jan 16, 2014

Reduces the amount of carbs in your diet - check. Adds extra veggies into your diet - check. Allows your sauce or any add-ones to shine - check. This recipe is perfect as it is written. Thanks DinnerMomma for a simple and wonderful concept meal. I would not change a thing!

 
Jan 15, 2014

I like to call these zoodles. I used a Spirooli® aka a Paderno® to make easy work of the zoodles. I just seasoned the zoodles and sauteed in olive oil infused with garlic until tender. Great recipe.

 
Jun 16, 2014

This recipe is AWESOME! I have tried it as written and my own version as well. With my version, I added onion and garlic to the oil before adding the zucchini then added Italian seasonings as it cooked. I did not use any water at all. Used my favorite spaghetti sauce with a little parm cheese on top. Like both versions! Will definitely make again and again!

 
Sep 23, 2013

Really liked this. Used a mandolin to simplify the slicing and cooked it al dente. Topped it with pesto, nice.

 

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Nutrition

  • Calories
  • 157 kcal
  • 8%
  • Carbohydrates
  • 7.9 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 181 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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