How to Make Zucchini “Pasta”—Naturally Gluten-Free and Low Carb Recipe

The zucchini season is coming right up.  If you had planted them in your garden in the past, you know they can grow out of control in terms of size!  Even if you don’t have them in the garden, you can tell that they are one abundant squash to grow, when you can get 10 of them with just a buck!  It sounds more like the farmers are just trying to get rid of them, fast! 



Besides adding zucchini in salads, or making zucchini bread, this Zucchini “Pasta” is a great way to use up the zucchinis that you have in stock.  Plus, this dish is very figure friendly, too.  So, you can prepare this more often and be ready for your summer/bikini look!   If you’re looking for a quick, low carb and healthy meal, this dish is going to be your friend during this Spring and Summer.  Check out the video tutorial to see how I made it!







I hope you enjoyed watching my video tutorial.  If you haven’t done so, please subscribe to my Youtube channel here.  You’ll be the first to know when I have new video tutorials published.




I hope you’re inspire to make some zucchini pasta soon!  I know you’re going to love this dish.   So, tell me, what are your favorite ways to use up the zucchini?  I can always use a few more ideas!  Leave me a message below,  I can’t wait to hear from you.



Tools and Props used in this post:
Veggie-Slicer (click here for product information)
Core Bamboo 3-Piece Cutlery Set (Click here to see product information)
Wood Print Photography Backdrop (Click here to see similar product)
Libbey County Fair Drinking Jars (Click here to see product information)
Aqus Striped Paper Straws (Click here to see product information)
Salad Plate (Click here to see similar product)





Zucchini “Pasta”:
Serves: 2
2 medium size zucchini, washed
1 tablespoon vegetable oil
2 tablespoons pesto (I used homemade one, click here for recipe)
Kosher salt and pepper, to taste
a pinch of red pepper flakes
a few Parmigiano-Reggiano shaves, optional

First, removed and discard the stems on the ends of the zucchini. Then, cut the zucchini in half. Insert the finger guard of the vegetable slicer onto the cut side of the zucchini.  Then, insert the zucchini into the cutter and turn the finger guard, similar to sharpening a pencil.  (I used a medium size slicer)
 
Repeat until all zucchini are sliced. Then, heat a large skillet on high heat with a tablespoon of vegetable oil.  Add the zucchini pasta into the skillet.  Gently toss with a spatula for even cooking.  Add salt and pepper to taste.  Stir in the pesto and mix well.  Remove from heat and sprinkle on the red chili flakes and parmigiano-Reggiano shaves.  Enjoy!