Zucchini Pasta

Zucchini Pasta (Gluten Free Recipe)


You'll never miss pasta with this delicious and healthy substitute. Zucchini "noodles" are a gluten-free option that are delicious with fresh tomato sauce or pesto. To make preparation even easier, consider a "spiralizer" - it's a tool that cuts vegetables in thin, pasta-like ribbons and is available in most stores.



  • 2 medium zucchinis
  • 1 tablespoon olive or garlic oil
  • 1 red bell pepper, deseeded and sliced into strips
  • 1 yellow pepper, deseeded and sliced into strips
  • 1 large tomato, diced
  • 2 medium carrots, peeled and sliced into thin rounds
  • ½ cup green beans
  • Optional topping: parmesan cheese and cooked shrimp, scallops or chicken


  1. Julienne zucchini flesh (not seeds) with a julienne peeler/tool.  Set zucchini noodles aside.

  2. In a large skillet, add oil and peppers, tomato, carrots, and green beans over medium heat. Saute for about 3 minutes, then ad in julienned zucchini. Stir and cook until veggies are fork tender and zucchini is 'al dente' or cooked to desired texture.

  3. Season with salt, pepper, and shredded parmesan cheese. (Mozzarella cheese would also work.)

  4. If you would like to add protein, top pasta with cooked shrimp, scallops, or chicken.

Nutrition Facts



Fat g

Saturated fat: g

Cholesterol: mg

Sodium: mg

Carbohydrate: g

Fiber: g

Sugar: g

Protein: g