Easy Zucchini Pasta Recipe

zucchini pasta salad recipe

Zucchini Pasta Recipe
Being gluten free making your own pasta is sometimes more of a pain than it’s worth. But vegetable pasta is a great alternative. It doesn’t weigh you down like traditional pasta, and can be served hot or cold! This is a great recipe for the hot summer days, and requires less cooking time.

zucchini pasta


  • 2 medium sized Zucchini
  • 2 Roma Tomatoes, chopped
  • 1 Tbs Olive Oil
  • 1/2 Tbs minced garlic
  • Salt & Pepper
  • Parmesan cheese (optional)


  1. With a Veggetti (Don’t have one – Check out the Veggetti Giveaway – Ends 8/13/14) shred your zucchini into long noodles. I found it easier to shred it right into your colander. Sprinkle with salt and let sit at least 30 minutes so any extra water comes off them. If you have time, let them sit 2-3 hours! Don’t worry they wont turn brown!
  2. In a skillet add your chopped tomatoes, olive oil, garlic and a little salt and pepper. Cook 4-5 minutes until your tomatoes start to break down.
  3. Add in your zucchini noodles and continue to cook for 4-5 minutes making sure to mix all of the ingredients together.
  4. Serve hot!
  5. Optional – Sprinkle Parmesan cheese over top!

I found that not only was this a quick and easy meal, but it even reheats well in the microwave. Delicious and easy!

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!


Vegetable Recipes



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