Zucchini, Pasta Style

Zucchini, Italian Squash, Courgettes — what ever you call them they are a very versatile vegetable.  One of my favorite things to do with them is make pasta out of them.  Not real pasta, but a good pasta substitute.


Aren’t they cute?  These are about 1 inch in diameter, but larger ones work well, too.  Actually, this is great to use with larger zucchini since they tend to be a little bitter and this process takes a lot of that out of them.


The vegetable peeler isn’t just for peeling potatoes!  I used it to make thin, even slices of zucchini.  You could also use a mandolin or a nice sharp knife.


All cut up!  You can tell they’re baby squash because there’s no seeds yet.


A quick blanch in some boiling, salted water.  This really helps get rid of any bitterness.


Drained and waiting for further dressing.


Mmmmm…. butter.


Butter is even better when it gets a little brown and nutty.


A slightly fuzzy picture right after the garlic went in.100_1773 (2)

Add the blanched zucchini and toss to dress with the nutty, buttery, garlicky goodness.


Add cheese for additional goodness.

These zucchini ribbons can also be served with a fresh tomato sauce, or a creamy alfredo-type sauce.  Olive oil, garlic and herbs are great as well.



6 small or 4 medium Zucchini

1 – 2 Tablespoons Butter

1 large clove Garlic, finely chopped.

1/4 Cup Grated Parmesan

— Slice the zucchini very thinly.  Drop into boiling, salted water and cook for a minute, at most.  Drain and hold until the sauce is ready.

— Melt the butter over medium heat in a heavy frying pan.  Once the butter starts browning add the garlic and quickly saute.  Turn off the heat so the garlic doesn’t burn.

— Add the drained zucchini and toss to coat in the garlic and butter.  Transfer to a bowl or plate and sprinkle with cheese.




All photographs are my own.  Please be kind — ask permission before using them.

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