Zucchini Ribbon Pasta

May 12, 2011

I love my pasta, I feel this fact is firmly established (see here for evidence). However occasionally, occasionally, I don’t feel like pasta for dinner. Shocking, I know, but sometimes a girl just needs a bit more veg in her life. Enter, zucchini ribbon pasta… the best of both worlds.

On such nights that I feel veggie-inclined, I peel multiple zucchini into long strips, aiming for a pappardelle shaped pasta. How many zucchini do you need to peel to make a serving? I go for 3-4 medium zucchini per person if I want a big bowl, or 2 will make a more conservative meal.

Once they’re all peeled I cook my zucchini ribbons in boiling, generously salted water for ~1 minute. After draining them into a colander I quickly rinse them under cold water to arrest the cooking process. It’s as easy as that!

I find a rich sauce is needed to liven up the slightly bland flavour of the zucchini. Tomato and Tuna Sauce (which is what I photographed for this post), Bolognaise and Amatriciana all work beautifully. I am not sure how successful a lighter sauce or a pesto would be, but I’m all for trying them.


So there you have it, zucchini ribbon pasta. It’s a dish I cook every few weeks, for something light, vegelicious and a little different. It’s ridiculously easy, and a fabulous way to get a bit more veg into your life.

To serve, I top my zucchini ribbon pasta with my desired pasta sauce, a handful of fresh basil if I’m lucky, some good quality parmesan and then twirl away…

Heidi xo
  • Lisa (bakebikeblog) May 12, 2011 at 8:12 am

    I have never actually tried zucc noodles – must change that asap!

  • Heavenly Ingredients May 12, 2011 at 8:20 am

    really good veggies tip – think my little girl would like these too

  • Lisa May 12, 2011 at 9:15 am

    I use zucchini like that on top pizza! I use a Lebanese bread base, spoon a little passata over it, toss the zucchini slices with olive oil, salt, pepper and lemon zest, then pile on the pizza along with fetta and mint leaves. Delicious!

    I must try the pasta option soon.

  • Hannah May 12, 2011 at 10:09 am

    yummy! this looks fantastic! I'll have to try it sometime- lovin' veges at the moment 🙂
    Hannah x

  • Heidi May 12, 2011 at 1:37 pm

    Lisa – try it, I think you'll like it!

    Laura – great!! 🙂

    Lisa – oh my goodness your pizza dish sounds amazing, thanks for sharing!

    Hannah – yes, do try it! 🙂

    Heidi xo

  • Carolyn May 12, 2011 at 4:48 pm

    mmm i love love love zucchini!

  • Michelle Chin May 12, 2011 at 5:26 pm

    Interesting! and healthy too!

  • Blithely Unaware May 12, 2011 at 6:18 pm

    I love doing this, I'm inclined to do it with carrot too 🙂 🙂 🙂

  • Lorraine @ Not Quite Nigella May 12, 2011 at 9:06 pm

    I love the sound of this low carb "pasta" meal Heidi! 😀

  • Heidi May 12, 2011 at 9:43 pm

    Carolyn – me too 🙂

    Michelle – something different 🙂

    Blithely Unaware – oooh great idea!

    Lorraine – yes, definitely a low carb pasta 🙂

    Heidi xo

  • chutneyandspice May 13, 2011 at 3:21 am

    wow – never thought of doing this. I have to be careful of wheat since my second pregnancy (boring!) so this could be a really tasty substitute. Do you just use a normal peeler? I'm thinking of a goats cheese topping – feeling hungry now.

  • Lisa @ Tarte du Jour May 13, 2011 at 4:29 am

    This pasta dish looks so delicious and healthy. My kids would probably even eat zucchini!

  • Lisa @ Tarte du Jour May 14, 2011 at 8:08 am

    Looks delicious!! My kids might even eat their zucchini this way!

  • Heidi May 14, 2011 at 4:27 pm

    Thanks Lisa, hope so! It is a good way to get the kids eating veg 🙂 xo

  • The InTolerant Chef May 14, 2011 at 11:39 pm

    I do this too, but usually with carrot ribbons at the same time. So fresh and full of goodness- no carbs means I can eat more doesn't it?

  • Anna Johnston May 15, 2011 at 6:16 pm

    Heidi, this is brilliant, for such a long time it was the only way I could trick my brain into eating zucchini, now, this is a restaurant dish that I glam my friends and family with. Great recipe lovely lady.

  • Heidi May 15, 2011 at 7:36 pm

    InTolerant Chef – hehe well yes it does!

    Anna – thanks, lovely 🙂

    Heidi xo

  • wholesomecook May 16, 2011 at 1:32 pm

    Great recipe for zucchini which I often find discounted and in bulk in the "bargain corner" of my local grocer's.