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zucchini pasta

Have you been doing your best to stay away from pasta and other processed grains? Do you miss them? I do too. Of course, I indulge every once in a while with the real thing but I love to experiment with pasta alternatives.  This dish is a tangy experiment gone really well. Not to mention, one cup of cooked zucchini has over a quarter of your daily manganese! What’s manganese and why should I have it in my diet? It’s a vital mineral that aids in digestion, bone health, and brain function.

I shaved the zucchini into large linguini-type strips with a handheld peeler. I quickly blanched the zucchini strips and dressed them with a champagne vinegar and lemon dressing. Yum!

zucchini pasta

serves 6


4 large zucchini

zest of one lemon

1 lemon – juiced

¼ cup champagne vinegar

1 cloves garlic minced

handful of fresh Italian parsley finely chopped


Cut the ends off the zucchini then shave into strips with a handheld peeler.

For the dressing: mix the lemon juice, zest, champagne vinegar, garlic, and parsley.

Quickly dip the zucchini strips into boiling water for about 2 minutes.  Strain and toss with the dressing.


Time: ~15 min