Low Carb Zucchini Pasta

Low Carb Zucchini Pasta

72
DinnerMomma 3

"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

15 m servings 157 cals
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Nutrition

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

72

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...

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 thi...

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 chick...

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. Thank...

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 ...

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 rec...

I sure wish this (and all) recipes would give ounces/weight instead of "2 zucchini" since they vary in size greatly. I'm not European, but they always give weight instead of a number of vegetabl...

I added in some garlic and Italian seasoning for more flavoring and didn't even use any water, just stir fried in my 12 inch cast iron skillet the olive oil, the zucchini made its own liquid as ...