Zucchini pasta adds sneaky vegetables while being naturally gluten-free, grain-free (paleo) and low carb! I find zucchini is a very versatile vegetable in the kitchen as it is easily accessible, affordable and contains fibre, vitamin C, vitamin B6 and manganese. This zucchini pasta can be used raw or cooked – use it instead of pasta or noodles in a pasta or stir fry.
This easy zucchini pasta recipe is suitable for those requiring meals that are PALEO, GRAIN FREE, GLUTEN FREE, DAIRY FREE, LOW FODMAPs.
What You Need for Zucchini Pasta
Serves: 4
6-8 zucchinis
salt and pepper, to taste
salt and pepper, to taste
Make the Magic Happen
- Cut zucchinis into ribbons, spirals or julienne strips. The easiest way to do this is to use a Veggie Twister like the one pictured to the right. I bought mine on eBay but most kitchen shops will sell them. A Julienne peeler will work just as well though.
- Once zucchini’s are sliced, place into saucepan and cover with water plus an extra 3-4cm water. Bring water to a rapid boil. Remove from heat and pour zucchini through a strainer immediately. Do not overcook or they will be soggy! Serve warm with a sauce or topping such as our Pesto Pasta.