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   Welcome to The Cherry Tomato! On this blog I share simple and tasty recipes, hacks to make your life much easier in the kitchen and tidbits to help you maintain your kitchenware...... So, have a look around the site and have fun cooking!!!

Zucchini Pasta

This is an insanely simple recipe. Like super simple.

Zucchini pasta *gasp* ........yes. Technically its not real pasta but it provides a healthy fun alternative to regular pasta. All you need is zucchini and a vegetable peeler.

On my lazy days this is a go to recipe that can be adapted to almost anything but goes well with just a simple tomato sauce or white mushroom sauce. If you must have protein you can make a meat based ragu and add the 'pasta' to it, OR you can serve with a grilled or baked meat dish on the side.

I opted to have mine with a tomato sauce and I used tinned tomatoes and a smidgen of tomato paste for a little bite and lashings of parmesan because what is pasta without cheese

Serves 2

  • 2 medium sized zucchini's (you can use either green or yellow)

  • 1 medium onion finely chopped

  • 2 large cloves of garlic, crushed

  • 1/2 a tin of chopped tomatoes

  • 1 teaspoon of tomato paste

  • Olive oil

  • Salt pepper and Parmesan to taste

Special equipment

  • Vegetable peeler

To start with, wash and trim the edges off either end of the zucchini. Now for the fun part. Using your peeler, start peeling the zucchini along the length of the vegetable as though you're peeling it. This will give you a long and wafer thin ribbon. You're on the right track.

Keep with the peeling motion along the length of the zucchini until you have a pile of ribbons in your bowl and set aside.

In a pan, add some olive oil, your onions and garlic and cook over a low heat until the onions are translucent and soft and the garlic has slightly browned. To this add half a tin of chopped tomatoes and the juices, tomato paste and a 1/4 cup of water, sprinkle some salt and pepper and let it simmer on low heat for about 2 minutes. Next, add your zucchini 'pasta' to the pan and gently fold into the sauce. ( don't mix it like you would a stew, the 'pasta' is very tender and can tear) Cook for about 3 minutes until they start to turn translucent and take off the heat ready to serve.

Tip: The Zucchini is wafer thin so it doesn't need much cooking. You want to eat the 'pasta' when its still al-dente otherwise the zucchini will turn to mush. 

Sprinkle some Parmesan and extra black pepper....job done


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