Zucchini pasta is a quick and easy dish to make… it will please even the fussiest of eaters.

It’s a great way to add extra greens to a child’s meal, a low calorie choice for those who are health concious and it’s just as versatile as pasta!

The zucchini needs to be sliced into ribbons, this can either be done with a vegetable peeler or a mandoline. Once sliced there are three main ways which zucchini pasta can be cooked. Steamed, blanched or for the time conscious microwaved.  Another method is to pour boiling water over a bowl of zucchini then cover with foil and let rest for 3-5 minutes.

I prefer to blanch the zucchini as I find steaming, either on the stove or in the microwave, produces wilted and soggy zucchini.

Method: To blanch the zucchini bring a pot of water to a rapid boil add the zucchini ribbons and leave for 1 minute. Drain the ‘pasta’ and add it to a bowl of ice cold water, leave for 30 seconds- 1 minute. Drain and serve.

Much like pasta there is an abundance of toppings which can be used. A squeeze of a lemon and sprinkling of parmesan. Home made basil pesto. Or how about adding prawns to make a seafood salad, drizzled with a garlic infused olive oil…


Whatever topping you choose I’d love to hear about it! What method did you use to cook the ribbons? Did your children enjoy it more than regular pasta?


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3 Responses to Zucchini Pasta

  1. Norma Chang says:

    This is a great way use the over abundance of zucchini during the summer and so simple. I would just saute briefly though.

  2. Nice idea! I wonder if I could get the kids to try. We have had success with spaghetti squash, they gobbled that up with some parmesan cheese on top. Thanks, will give a go.

  3. [...] been creating quite a few seafood dishes which have incorporated pesto as the base ingredient. Zucchini Pasta with basil pesto and fresh prawns have been a big hit in my house. It dawned on me that I could [...]

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