Joy Of Spanish Cooking

Zucchini Pasta


For those of you that celebrate these holidays, I hope that everyone had a great Memorial Day weekend! Mine was a fun-filled weekend, packed with activities. It didn’t hurt that it was one of the nicest weather weekends of the year.

With any celebratory weekend, comes the eating and drinking, and eating and drinking… It’s just the way we celebrate, and one that I always look forward to! It’s after all of the eating, that I start to have my regrets. One way I like to fix that is to eat something light and healthy, and you might like it too.

This is a fun recipe and it will surprise you. First, let’s get something straight. This is not pasta. It is a zucchini cut into pasta-like ribbons and has all the pasta-like qualities you love without the calories. It’s even one way you could trick those that don’t like eating vegetables into eating some! Now don’t get me wrong, I love traditional pasta. In fact, I could eat it every night. But, I think we can all agree that that’s probably not a good idea. So now, you can have the pleasure without the guilt. Let’s do it!

Serves 2 people.


For the Zucchini “Noodles”, you’ll need 3 medium zucchinis

The Sauce:

– 1 big tomato

– 1 big clove garlic

– 1 Tablespoon of Onion Jam  (Sauté some onion if you don’t have it)

–  1 Tablespoon fresh basil and 1 Tablespoon fresh oregano (If you don’t have fresh, you can use dried, use 1/2 teaspoon of each)

– olive oil

– salt and pepper

-red pepper flakes (optional)

The “Noodles”:  I used a julienne peeler. Some vegetable peelers have different functions, as did mine. If you’re good, you could also julienne them with a knife. Julienne the zucchini lengthwise to have long noodles. When you get closer to the seeds, turn the zucchini and start slicing the other side. The seeds will prevent the noodles from holding together, so you don’t want to use the part with seeds.

You should now try to remove some of the water from the zucchini. Cook them in a skillet with a Tablespoon of olive oil over medium heat for 2 minutes. Let them rest for about 3 minutes so the water separates, remove the noodles from the pan and drain the water. Set aside.

Zucchini noodles

The Sauce:  Dice the tomato and set it aside.

– Drizzle some olive oil in a pan and heat on medium. Add the garlic and cook for a few minutes until it get brown and take it out.  Now, that the olive oil has the garlic flavor add the dice tomato, season with salt, pepper, and red pepper flakes. Next add the onion jam and reduce the heat to low. Continue cooking on low for about 15 minutes and add the fresh herbs.

Tomato sauce
Tomato sauce

– When the sauce is ready add the zucchini noodles. Cook them with the sauce for another 2 to 3 minutes.

– Ready to serve!


Bon profit!

12 thoughts on “Zucchini Pasta”

  1. I love eating pasta, and it’s been almost a year I haven’t cooked Zucchini pasta, after reading your recipe, I have again made my mind to cook it soon and by using your way, your recipe looks very delicious, light and Healthy. Thanks For sharing another of yours, great recipe Ivette.

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Zucchini Pasta

by Ivette time to read: 2 min
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