Zucchini Pasta Two Ways

zp1zp2This is a really quick and easy recipe that tastes remarkably like pasta. I have provided two different recipes for this; even though they both contain the same ingredients I have changed the quantities in each recipe to result in a creamier sauce and then a more tomato based sauce. As you can see in the second photo, I added some chicken to the dish which goes really nicely with the sauce and makes it a bit more filling.

Serves 2

For the pasta
You will need three large zucchinis. Peel these with a julienne peeler so that it makes thin pasta like strips until you get down to the seed part. Keep the seed sections to use in the sauce so there is no waste!

Creamy sauce
1 ½ avocados
2 tomatoes
1 garlic clove, minced
Dried herbs of your choice
Left over parts of the zucchini
2 tsp chilli flakes
Salt and pepper to taste
2 tsp olive oil

Tomato sauce
4 tomatoes
½ avocado
1 garlic clove, minced
¼ cup fresh basil
Left over parts of the zucchini
Salt and pepper to taste
2 tsp olive oil


Blend all ingredients for the sauce in a high speed blender or food processor until well combined.

Heat a saucepan and toss the sauce with the zucchini pasta. The amount of cooking time depends on how cooked you want the zucchini to be. I like it quite crunchy so I only cook it for about 3 minutes; if you want it cooked through more, cook it for about 7-10 minutes making sure you are constantly stirring it. You can also eat it raw if you wish.

Serve with your desired sauce, protein, veggies or just on its own.

3 thoughts on “Zucchini Pasta Two Ways

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