Zucchini pasta

zucchini pasta

If you follow me on Instagram, you might already know that my zucchini plants started to flower this week. I was incredibly happy to see those bright yellow flowers and I’m hoping I will get the chance to taste a homegrown zucchini before I leave for my overseas holiday. I really do love zucchini (see my recipe for Green fritters), so as I wait for my own to grow, I thought I’d share this recipe for zucchini “pasta” for a delicious way to eat them raw. You can use a spiral peeler to make zucchini into pasta-like strands, however I don’t own one. Instead I have sliced the zucchini into strips using a mandolin slicer, then chopped finely with a knife.

Continue reading for the recipe and more pics.

Zucchini Pasta: Method


2 zucchinis

1 cup frozen peas

2 handfuls of mint

juice of 1 lemon

1/4 cup walnuts

1 clove garlic

2 tbs olive oil

salt & pepper


1. Slice the zucchinis finely length ways using a mandolin slicer or your excellent knife skills! Sprinkle with salt and set aside. The salt will draw excess moisture out of the zucchini.

2. With the zucchini set aside cook your frozen peas according to the packet directions. Once cooked, place peas in a colander and run under cold water to prevent further cooking and to maintain their colour. Finely chop your mint and garlic. Roughly chop the walnuts.

3. Turn your attention back to the zucchini and pat down with paper towel. Now in small batches, layer zucchini slices on top of each other, then finely chop lengthwise.

4. You now have beautiful pasta-like strands of zucchini! Combine your zucchini strands in a bowl with the peas, mint, garlic and walnuts. Dress with the lemon juice and olive oil. Add salt and pepper to taste.

Serves 2

All my original recipes can be found here.


6 thoughts on “Zucchini pasta

  1. I don’t eat gluten so this recipe is definitely something I will try. It looks delish!! Thanx for sharing! New follower on BL 😉

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