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Zucchini Olio - A delicious low carb of a pasta classic! | thiswifecooks.com

Zucchini Pasta Olio

A quick and easy, deliciously low carb alternative to pasta!
5 from 3 votes
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Author: Holly Gray


  • 2 large zucchini cut into spirals
  • 1/8 cup olive oil
  • 1/8 cup vegan butter
  • 3 cloves garlic minced
  • salt and pepper to taste
  • 1/4 cup vegan Parmesan cheese grated


  • In a small saucepan, heat the oil and butter over Medium heat until butter is melted.
  • Add the garlic and cook, stirring frequently, 1-2 minutes. Season with salt and pepper. Remove pan from heat and set aside.
  • In a large skillet, heat 1-2 tsp. olive oil. Add the zucchini and toss to coat.
  • Pour in 1/4c water or broth. Allow to simmer until zucchini reaches al dente consistency, approximately 5 minutes. Drain well to remove any excess liquid.
  • Return zucchini to skillet. Drizzle with oil and garlic mixture. Toss to coat well.
  • Top with Parmesan cheese and serve warm.
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