Looking for more gluten-free recipes? Try my Egg Roll in a Bowl, Chickpea Curry, and Slow Cooker Stuffed Peppers recipes!
Easy Homemade Zucchini Noodles
My Zucchini “Pasta” with Tomato Sauce was such a hit that it has become one of my top recipes on this site! So, I thought I’d share another zucchini noodle recipe to add to your gluten-free, vegan pasta repertoire. This recipe uses up a lot of fresh summertime produce and herbs. We have a ton of fresh basil and cherry tomatoes in the garden which I put to good use in this recipe. If you haven’t made zucchini noodles yet, you are missing out! They’re low calorie, naturally gluten-free, vegetarian, and an easy swap for traditional long pasta! They take on any flavor you add to them (marinara with meatballs, pesto, parmesan cheese, anything!), making them an easy and versatile base for weeknight dinners and meal-prepping!
How To Make Zucchini Noodles
To make the zucchini pasta you need a vegetable slicer that cuts the two zucchinis into thick or thin strips with a few turns of the zucchini. A mandolin would also work great for this. I like to leave the skin on the zucchini for color and added fiber. Zucchini has a lot of moisture and tends to make the sauce watery if you don’t get the excess moisture out. I like to sprinkle a little salt on the noodles and let them sit in a colander for 15 minutes, then toss them a couple times, and squeeze out any excess moisture into paper towels. Similarly, you can use yellow squash or eggplant in place of the zucchini.
How To Serve Zucchini Noodles
I tossed the zucchini noodles in my 5 Ingredient Pesto. If you don’t have basil or pine nuts, feel free to substitute different herbs and nuts. The best thing about this pesto is that you will have some leftover to keep in the fridge or freeze. I also tossed my pesto zucchini noodles with some blistered cherry tomatoes, which is one of my favorite ways to prepare these summertime garden veggies. They make an awesome side dish or a nice addition to pastas. Searing the tomatoes over high heat brings out their sweetness and makes them tender, soft, and caramelized on the outside. Before serving, I top off the noodles with a sprinkle of toasted pine nuts and torn mozzarella cheese. This dish is fresh, bright, flavorful, and perfect for summertime!
Variations
Add some protein to fill out the meal! Grilled chicken, tofu, or shrimp would be delicious here. Mix in more herbs like fresh mint, basil, thyme, and oregano. Spice it up with some crushed red pepper flakes, cayenne pepper, or diced jalapenos.
More Recipes To Try
15 Minute Creamy Avocado Pasta Zucchini “Pasta” with Tomato Sauce Easy Pan Fried Salmon with Lemon Dill Butter Zucchini Chocolate Chip Cookies Chocolate Chip Zucchini Bread The BEST Zucchini Muffins Double Chocolate Zucchini Bread
