Are you looking for a convenient way to make some gluten-free pasta without all the processed gluten-free flour? How about making zucchini ‘pasta’? Though I never heard of it until more recently, I’m in love!
First, peel off the skin of the zucchini. Then working around it, peel the white flesh until you get all the way down to the seeds and stop. With each peel, you’ve created one strip of pasta.
Then heat some EVOO in a skillet and toss the ‘pasta’ gently for 2 to 3 minutes so that it cooks a bit. And voilá!
Top with pesto (we made arugula pesto for this occasion) or a red sauce. Enjoy immediately!
Recipe Notes
if the zucchini has hard seeds, it becomes difficult to spiralize. However you can still you a peeler as described herein.