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5 from 1 vote

Simple Summer Zucchini and Tomato “Pasta”

This recipe is really easy to make which of course I love. And the flavours of the zucchini and baby tomatoes complement each other so well that I kept the rest of the dish pretty simple. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 255kcal

Ingredients

  • 1 green zucchini
  • 1 yellow zucchini
  • 1 clove garlic, crushed
  • 1/2 cup packed fresh parsley rinsed and dried
  • 2 tablespoon grass-fed butter or ghee substitute coconut oil for dairy free
  • sea salt
  • pepper
  • 1/3 cup shredded parmesan cheese Optional: for primal, not paleo diets
  • 1 cup chopped baby tomatoes

Instructions

  • Make your zucchinis into noodles with a spiralizer or julienne peeler 
  • Place a large frying pan on the stove on medium heat
  • Add the butter, parsley and garlic to the pan and sautee for a few minutes
  • Add the zucchini noodles to the pan and sautee for another 5 or so minutes until the noodles are the texture you desire
  • Add salt and pepper and mix well 
  • Remove from heat and add parmesan cheese (if using) and chopped baby tomatoes. Toss to combine.
  • Serve and enjoy!

Notes

To save time, pick up some already made zucchini noodles in the produce section.

Nutrition

Calories: 255kcal | Carbohydrates: 13g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 314mg | Potassium: 809mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2420IU | Vitamin C: 65mg | Calcium: 209mg | Iron: 2mg