I’m excited about this recipe because zucchini is one of my favorite vegetables. I even put them grated raw in my salad. I had seen this recipe a year ago but since I didn’t have this gadget I didn’t dare to make it. But as soon as I saw it, in a friend’s story, this manual scraper that cuts various vegetables like spaghetti, I ordered it immediately. Of course, I later found that with a julienne mandolin I could do the same, and also with a standard vegetable peeler I could make wide strips.


However, with this dish, you have the feeling that you are eating spaghetti, which for me is much tastier than gluten-free pasta. A dish without regrets that it will make you fat and is particularly light for the hot summer days! We are lucky in Greece, that we have an abundance of vegetables and they are so delicious when they are in season.

So, for those who like zucchini, you will love this recipe. For those of you who simply don’t care about the existence of this vegetable, I challenge you to give it a try and maybe change the way you see zucchini. And the main thing is that all its ingredients are naturally gluten-free.


Yields2 ServingsDifficultyBeginner

Prep Time4 minsCook Time8 minsTotal Time12 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 500 g zucchini
 2 tbsp extra virgin olive oil
 ½ tbsp minced garlic
  tsp boukovo (Red Pepper Flakes) sweet or chilly or smoked, depending on how you like it
 12 cherry tomatoes, chopped
 ¼ cup grated cheese like parmesan (I used dry mizithra cheese, which is like parmesan but lighter)
 1 tsp fresh basil, chopped
 1 tsp fresh oregano, chopped
 1 tsp corn flour
 2 tsp cold water
 salt
 ground pepper

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

With the special spiral gadget cut the zucchini (see my notes below, on how to achieve this without this spiral). Since the strips come out very long, I advise you to cut them so that they are about the same length as the spaghetti.

2

Cut the cherry tomatoes.

3

Place a large deep saucepan on medium heat, add the olive oil, garlic and boucovo and sauté them so that all the aromas will come out.

4

Then add the zucchini pasta and stir constantly so that all the zucchini pasta has a chance to touch the bottom of the pan. Cook until al dente - they should be slightly wilted but still crunchy, about 6 minutes . Don't let them overcook because they will get too soft and soggy.

5

Then add the chopped cherry tomatoes, the basil and ¾ of the grated cheese. Cook for 1 minute more, stirring well.

6

Transfer them to a serving plate, leaving the liquid in the pan.

7

Let the liquid in the pan to a simmer while you dissolve the cornflour in the cold water in a small bowl, then pour it into the simmering liquid. Continue stirring until liquid thickens into sauce, about 1 minute.

8

Taste the sauce and season accordingly.

9

Pour the sauce over the zucchini pasta, tomatoes and basil, sprinkle with the remaining cheese, garnish with a few basil leaves and serve immediately.

Ingredients

 500 g zucchini
 2 tbsp extra virgin olive oil
 ½ tbsp minced garlic
  tsp boukovo (Red Pepper Flakes) sweet or chilly or smoked, depending on how you like it
 12 cherry tomatoes, chopped
 ¼ cup grated cheese like parmesan (I used dry mizithra cheese, which is like parmesan but lighter)
 1 tsp fresh basil, chopped
 1 tsp fresh oregano, chopped
 1 tsp corn flour
 2 tsp cold water
 salt
 ground pepper

Directions

1

With the special spiral gadget cut the zucchini (see my notes below, on how to achieve this without this spiral). Since the strips come out very long, I advise you to cut them so that they are about the same length as the spaghetti.

2

Cut the cherry tomatoes.

3

Place a large deep saucepan on medium heat, add the olive oil, garlic and boucovo and sauté them so that all the aromas will come out.

4

Then add the zucchini pasta and stir constantly so that all the zucchini pasta has a chance to touch the bottom of the pan. Cook until al dente - they should be slightly wilted but still crunchy, about 6 minutes . Don't let them overcook because they will get too soft and soggy.

5

Then add the chopped cherry tomatoes, the basil and ¾ of the grated cheese. Cook for 1 minute more, stirring well.

6

Transfer them to a serving plate, leaving the liquid in the pan.

7

Let the liquid in the pan to a simmer while you dissolve the cornflour in the cold water in a small bowl, then pour it into the simmering liquid. Continue stirring until liquid thickens into sauce, about 1 minute.

8

Taste the sauce and season accordingly.

9

Pour the sauce over the zucchini pasta, tomatoes and basil, sprinkle with the remaining cheese, garnish with a few basil leaves and serve immediately.

Guilty & Gluten Free Zucchini Pasta with Sauce


Tips:

  • How to Make Zucchini Pasta Without a Spiral: A spiral isn’t the only way to make it. You can use a julienne vegetable peeler or a mandoline. You can also use a standard vegetable peeler to make wide noodles or ribbons.
  • Don’t be surprised if, after the pasta sits a while, liquid collects on the bottom of the serving dish. This is normal. The liquid is mixed with tomato, garlic, cheese and olive oil, so it’s delicious.
  • For a more filling meal, you can replace half the zucchini with regular spaghetti.
  • You can use any hard cheese you like or a vegetarian cheese, or use nutritional yeast.

Good Luck and Bon Appétit!!!

   

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