Low-Carb Zucchini Pasta
Low-Carb Zucchini Pasta features tender, silky ribbons of zucchini sliced into spaghetti-like strands and quickly sautéed until just soft. It’s light, fresh, and versatile—perfect for pairing with your favorite sauce or topping when you want a satisfying low-carb, gluten-free option for dinner or a simple side.
- Prep10 mins
- Cook10 mins
- Serves1
- DifficultyEasy
- 1
Use a vegetable peeler to slice long, wide strips down one side of one zucchini until you reach the seeds. Turn the zucchini and repeat on the other three sides. Repeat with the remaining zucchini. Discard the zucchini cores.
- 2
Stack the zucchini strips and cut thin lengthwise strips along the stack so they resemble spaghetti noodles.
- 3
Heat oil in a skillet over medium heat.
- 4
Add the zucchini "noodles" and cook for 1 minute.
- 5
Add water and continue cooking until the zucchini is softened and the water has evaporated, 5 to 7 minutes. Season with salt and pepper.
- Calories 187.82 kcal Moderate
- Protein 4.61 g Low Source
- Carbs 17.03 g Moderate
- Total Fat 13.26 g Moderate
- Saturated Fat 1.91 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 16.61 mg Low Source
- Fiber 5.12 g Moderate
- Sugar 9.21 g Moderate
- Added Sugar 2.51 g Moderate
- Calcium 70.72 mg Low Source
- Iron 2.0 mg Moderate
- Potassium 855.08 mg Moderate
- Vitamin A 39.22 mcg_rae Low Source
- Vitamin C 20.8 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.