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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. 

Course Main Course
Cuisine American
Keyword fresh tomato sauce, zoodles, zucchini pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 255 kcal

Ingredients

  • 1 green zucchini
  • 1 yellow zucchini
  • 1 clove garlic, crushed
  • 1/2 cup packed fresh parsley rinsed and dried
  • 2 tbsp 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

  1. Make your zucchinis into noodles with a spiralizer or julienne peeler 

  2. Place a large frying pan on the stove on medium heat

  3. Add the butter, parsley and garlic to the pan and sautee for a few minutes

  4. Add the zucchini noodles to the pan and sautee for another 5 or so minutes until the noodles are the texture you desire

  5. Add salt and pepper and mix well 

  6. Remove from heat and add parmesan cheese (if using) and chopped baby tomatoes. Toss to combine.

  7. Serve and enjoy!

Recipe Notes

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

Nutrition Facts
Simple Summer Zucchini and Tomato “Pasta”
Amount Per Serving
Calories 255 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 53mg18%
Sodium 314mg14%
Potassium 809mg23%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 7g8%
Protein 9g18%
Vitamin A 2420IU48%
Vitamin C 65mg79%
Calcium 209mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.