Zucchini pasta is a healthy and creative alternative to traditional pasta, made by cutting zucchini into thin strips and briefly boiling or sautéing them. It can be served with any sauce and is a great option for low-carb, gluten-free, or vegetarian diets. Leftovers can be reheated or eaten cold.
Zucchini pasta is a different and creative way to prepare zucchini, both for people who don’t eat carbohydrates, or for those who have run out of ways to consume all the zucchini that appear in late summer. In this method, the courgettes are cut into very thin strips, then boiled very briefly or sautéed in olive oil. At this point, the appearance and texture are quite similar to pasta. Zucchini pasta can then be served with any type of favorite sauce, such as alfredo or tomato sauce, although many people prefer lighter options such as pesto or even just a garlic and olive oil blend.
When making zucchini pasta, keep in mind that it will cook a bit and isn’t as filling as traditional pasta, so you need to start with something else. The rule of thumb is about one medium to large zucchini per person. Starting from the outside, start peeling it with a vegetable peeler or slicing it thinly with a mandolin. This will create the nice thin strips that resemble pasta, especially fettuccine. Once the peeler starts poking at the seeds, stop—this will ruin the texture of the zucchini paste.
So, there are a few different ways to cook thin strips. Whichever method you choose, keep in mind that the zucchini will cook quickly and if overcooked it will start to fall apart. One popular method is to saute the zucchini paste in a pan with olive oil, garlic, and other seasonings like salt and pepper to taste. It can then be served with a sauce, such as tomato or alfredo, or eaten as is. Another option is to boil the zucchini quickly, for no more than a minute, and quickly run cold water over it to stop the cooking. Again, it can then be tossed and served with sauce if desired.
Zucchini pasta is a much healthier option than pasta and a great choice for people on a vegetarian, low-carb, or gluten-free diet. In some cases, it might even be a way to get kids to eat more vegetables, as most kids are fans of pasta and salsa. It’s also a low-fat dish, unless it’s made with Alfredo sauce, which bumps up the fat content quite drastically. Keep in mind that leftovers can be reheated briefly, but they can also be delicious cold the next day.
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