May 042015

Spiralized Zucchini Pasta

Everyone in the family will love spiraled vegetables, or, if you’re trying to get more goodness into your 4 year old we won’t snitch if you call it “schetties,” and they’ll never miss actual spaghetti. Once you try this dish, neither will you. To make this dish you will need a “Vegetable Spiralizer

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: spiralizing, sauteing, slicing, shredding

Spiralized Zucchini Pasta


  • olive oil
  • 1 tablespoon butter
  • 2 cloves of garlic, minced
  • ½ medium yellow onion, sliced thin
  • 3 medium zucchini
  • pint of grape tomatoes, sliced in halves
  • parmasean cheese for garnish


  1. 1. In a large frying pan, add a few tablespoons of olive oil and the butter and heat until butter is melted.
  2. Add onions and cook on medium until the onions are softened, but haven’t begun to brown yet. About 5 minutes.
  3.  Add the garlic and cook for two more minutes.
  4.  Add the zucchini and sauté the entire mixture until the zucchini begins to just barely soften, About 3 minutes.
  5.  Add the tomatoes and continue to cook until they just begin to soften.
  6. Put portion on plate and sprinkle on cheese if desired.

2 servings (as main dish)


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

Latest posts by Christine (see all)

Leave a Reply

Your email address will not be published. Please enter your name, email and a comment.