• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

This Wife Cooks™

  • About
    • Contact
    • Instagram
    • Press Features
    • Work With Me
    • JOIN MY NEWSLETTER
  • Holidays
    • Vegan Thanksgiving Recipes
    • Vegan Christmas Recipes
    • New Year’s
    • St. Patrick’s Day
    • Easter
    • Cinco de Mayo
    • 4th of July
    • Oktoberfest
    • Halloween
    • Game Day
    • Happy Birthday
  • Collections
    • Appetizers
    • Breakfast & Brunch
    • Dessert
    • Lunch & Dinner
    • Side Dishes
    • Snacks
  • Popular
    • Breads
    • Casseroles & Comfort Food
    • Cookies & Cakes
    • Dressings & Dips
    • Kid Favorites
    • Pasta
    • Rice & Grains
    • Soups, Chilis, & Stews
    • Salads
    • Sandwiches, Tacos, & Burgers
    • Baking
    • Vegan
    • Vegetarian
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Home » Popular » Pasta Night » Zucchini Pasta Olio

Zucchini Pasta Olio

February 18, 20142 Comments

Pin
Share
Tweet
27Shares
View Recipe

Zucchini Pasta Olio ~ 

A quick and easy, deliciously low carb alternative to pasta!

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

 

Confession: It took me quite a while to get on board with the whole zucchini-as-noodles craze.

I had been seeing recipes everywhere though that featured zucchini as a substitute for pasta (“zoodles” as some say) so I finally decided this would be an interesting first way to break in my new vegetable spiralizer gadget.

If you don’t have one of these tools in your kitchen, stop what you’re doing right now and go get one.  

Seriously, it was so easy and fun to use!

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

I really didn’t have very high hopes that, just because the zucchini now looked like pasta, it would be an acceptable replacement, but it was perfect!  

Don’t get me wrong, you’re not going to trick anyone into thinking they’re eating pasta but it’s the shape and denseness of the zucchini that does make it appealing.

The trick to avoiding too-soft zucchini is the same as with pasta – don’t overcook it!

Only take it to the al dente stage and you’re all set.

Now break out your spiralizer (or pick up a package of already-spiralized zucchini from your produce department) and let’s get cooking!

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

Ingredients for Zucchini Pasta Olio:

  • zucchini
  • olive oil
  • vegan butter
  • garlic
  • salt
  • ground black pepper
  • vegan Parmesan cheese
  • red pepper flakes – optional

How to make Zucchini Pasta Olio:

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 1/4 cup 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.

Add a sprinkling of red pepper flakes over the top if you like a little extra heat!

Cheers!
Holly signature

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

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
Print Pin Rate
Author: Holly Gray
Prevent your screen from going dark

Ingredients

  • 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

Instructions

  • 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.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
 
Pin
Share
Tweet
27Shares

Related Posts:

  • Zucchini Noodles and Spaghetti Olio with Chickpeas and Mozzarella
    Zucchini Noodles and Spaghetti Olio with Chickpeas and…
  • Cauliflower Rice with Cilantro and Corn
    Cauliflower Rice with Cilantro and Corn
  • Vegan Heavy Cream Substitute
    Vegan Heavy Cream Substitute

Join My Newsletter

Signup to get all my latest recipes delivered right to your inbox every week!

You have Successfully Subscribed!

Filed Under: Pasta Night, Vegan, Vegetarian Tagged With: dairy-free, egg free, pasta, vegan, vegetables

about holly

ABOUT HOLLY

Hi, I'm Holly! Welcome to my little corner of the Internet. I am passionate about food and love to share creative and flavorful recipes the whole family will love! Read more...

Previous Post: « Creole Spiced Quinoa and Kale
Next Post: Savory Stuffed Red Potatoes »

Reader Interactions

Comments

  1. Life with Kaishon

    March 13, 2014 at 11:41 pm

    YUM!

    Reply
  2. Katie

    February 27, 2022 at 1:17 am

    5 stars
    What a delicious recipe! Will definitely make this zucchini pasta again!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

Holly Gray - vegan food blogger - thiswifecooks.com

Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

Here, you will find everything from quick and easy dinners to comfort food classics and holiday favorites.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Join My Newsletter

Signup to get all my latest recipes delivered right to your inbox every week!

You have Successfully Subscribed!

Recent Posts

  • Southern Tomatoes and Rice
  • Broccoli Spaghetti Aglio e Olio
  • Almond Butter Tofu
  • Oreo Chocolate Cream Pie

Footer

as seen on

Copyright © 2022 thiswifecooks.com. All rights reserved. Privacy Policy .

This Wife Cooks™Logo Header Menu
  • Meet Holly!
    • Contact
    • Work With Me
  • Holiday
  • Collections
    • Appetizers
    • Breakfast & Brunch
    • Dessert
    • Lunch & Dinner
    • Side Dishes
  • Popular