Zucchini Pasta Recipe
Tender spiralized zucchini noodles tossed in a fresh herb-infused sauce that creates a light, garden-fresh alternative to traditional pasta dishes.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">4 medium zucchini (about 800g total)</li><li class="ingredients-single-item">3 tbsp extra virgin olive oil</li><li class="ingredients-single-item">3 cloves garlic, thinly sliced</li><li class="ingredients-single-item">250g cherry tomatoes, halved</li><li class="ingredients-single-item">60g feta cheese, crumbled</li><li class="ingredients-single-item">30g pine nuts</li><li class="ingredients-single-item">1 lemon, zested and juiced</li><li class="ingredients-single-item">20g fresh basil leaves, torn</li><li class="ingredients-single-item">10g fresh parsley, chopped</li><li class="ingredients-single-item">1/2 tsp red chili flakes (optional)</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Spiralizer or julienne peeler</li><li class="equipment-single-item">Large rimmed baking sheet</li><li class="equipment-single-item">Parchment paper or silicone baking mat</li><li class="equipment-single-item">Fine grater for lemon zest</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper or a silicone baking mat. This high temperature will help remove excess moisture from the zucchini while creating lovely caramelized edges.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare your zucchini by washing thoroughly and trimming the ends. Using a spiralizer on the medium blade setting (or a julienne peeler if you don't have a spiralizer), create long, spaghetti-like strands. If your spirals are very long, cut them with kitchen scissors a few times to make them more manageable for eating.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Spread the zucchini noodles on several layers of paper towels and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture. The salt helps extract water that would otherwise make your dish soggy. After 10 minutes, gently press with additional paper towels to remove as much moisture as possible.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the zucchini noodles to the prepared baking sheet and toss with 1 tablespoon of olive oil, ensuring they're lightly but evenly coated. Spread them out in a single layer – avoid overcrowding as this will cause them to steam rather than roast. Season with a light sprinkle of black pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Bake in the preheated oven for 10-12 minutes, tossing once halfway through. You want the zucchini to be tender but still have a slight bite to it – overcooking will make them mushy. Some golden edges are perfect for flavor!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the zucchini is roasting, place pine nuts on a small baking sheet and toast in the same oven for about 3-4 minutes until golden brown. Watch them closely as they burn quickly! Set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-low heat. Add the sliced garlic and cook gently for 1-2 minutes until fragrant but not browned. Add the halved cherry tomatoes and cook for 2-3 minutes until they just begin to soften and release their juices.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the roasted zucchini from the oven and immediately transfer to the skillet with the garlic and tomatoes. Add the lemon zest, half of the lemon juice, and gently toss everything together. The residual heat will help the flavors meld without overcooking the zucchini.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the skillet from heat and fold in the fresh herbs and red chili flakes if using. Taste and adjust seasoning with salt, pepper, and additional lemon juice if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Divide the zucchini pasta among four serving bowls, sprinkle with the crumbled feta cheese and toasted pine nuts. Serve immediately while hot for the best texture and flavor experience. The contrast between the warm zucchini and the cool, creamy feta creates a delightful sensory experience!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why do you need to remove moisture from zucchini noodles before cooking?
Removing excess moisture is crucial because zucchini naturally contains high water content. Salting and patting dry helps prevent soggy noodles, ensures proper roasting instead of steaming, and allows the sauce to coat and adhere to the noodles rather than becoming diluted and watery.
Can I make zucchini noodles without a spiralizer?
Absolutely! While a spiralizer creates perfect noodles, you can also use a julienne peeler, a standard vegetable peeler (for wider ribbons), a box grater's large holes, or even a sharp knife to carefully cut thin strips. Each method creates slightly different textures but works well.
How do you keep zucchini noodles from turning mushy?
To prevent mushiness: salt and drain them first to remove excess water, avoid overcooking (10-12 minutes max when roasting), spread them in a single layer when cooking, serve immediately after preparing, and don't add sauce until just before serving. These steps maintain the pasta-like al dente texture.
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