I just gave it a quick sear in a garlicky olive oil, stirred in the remaining ingredients and piled it in a pasta bowl. That stuff disappeared pretty darn quick! It would be great with a meat sauce on it as well — I don’t think it would be good with alfredo because the delicate zucchini woud be overwhelmed by the creamy sauce.
Give this a try. It’s got under 200 calories and just 3.7 carbs per serving. There’s not a lot of protein but you could add grilled chicken to the plate and it would be delicious. One of my favorite ways to eat pasta has always been with butter or olive oil and a sprinkle of salt, pepper, garlic, and Parmesan so this was perfect for me.
A vegetable peeler is a necessity. You can’t slice the zucchini thin enough to make the pappardelle. You just pull the peeler down the length of the zucchini to create wide noodles. No need to peel. Get a good olive oil because this dish is simple and the olive oil will make a huge difference. You can use Kalamata olives, black olives, green olives, or whatever kind you like.
YIELDS 1 SERVING
Zucchini Pappardelle
Zucchini stands in for pappardelle pasta in this light, satisfying recipe. A garlicky olive oil enveloped the "noodles" in this recipe and the olives and cheese add even more flavor. Fast, easy, and totally delicious with just 3.7 net carbs and 182 calories!
Ingredients
- 4 ounces zucchini, thinly sliced vertically with a vegetable peeler
- 1 tablespoon olive oil
- 1 tablespoon chopped olives
- 1 tablespoon Parmesan
- 1/4 teaspoon cracked black pepper
- 1/4 to 1/2 teaspoon garlic powder
- Salt to taste
- 1/2 tablespoon shredded Mozzarella
Instructions
- Heat olive oil in a heavy pan until sizzling.
- Carefully add the zucchini and saute gently and briefly until tender but not mushy.
- Stir in the olives, Parmesan, pepper, garlic powder and salt.
- Remove from heat.
- Add to dish and garnish with the mozzarella.
Notes
Calories - 182 Carbs - 5.4 Fiber - 1.7 Sugars 2.1 Fat - 17.4 Protein 4.1
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