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Zucchini Noodles Baked in Olive Oil (Low Carb Pasta)

Zucchini Noodles Baked in Olive Oil (low carb pasta)

Zucchini Noodles Baked in Olive Oil (Low Carb Pasta)

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Sometimes zucchini noodles are delicious and sometimes they are decidedly awful.  I have had my share of them in restaurants, pot lucks and attempts from my own kitchen.  In my experience, even the ones that are super amazing are not actually a real substitute for pasta.  Until now!  Whether you are gluten free, keto, paleo, Mediterranean, looking for a low carb pasta substitute or just want to try something new, this is the recipe for you!

After many attempts with raw, boiled and sautéed zucchini noodles I have come up with what may be the simplest, most flavorful, and I have to say the best real substitute for pasta.  There are recipes out there for baked zucchini, but they still are missing the more authentic flavor of a good Italian pasta.  The missing ingredient?  Olive oil, of course!

Low carb zucchini noodles being spriralized

The recipe is super simple.  Zucchini noodles, olive oil, salt and pepper.  Bake at 400 degrees for 10 minutes and then use the zucchini just like you would if it were pasta.  I have been using the Vegetti spriralizer to make my noodles, but you can even go more simple and just use a peeler.  Spiralize or peel strips of zucchini onto a sheet pan.  Drizzle on two tablespoons of extra virgin olive oil and then sprinkle with salt and pepper.  Mix well with your hands.  It is important that all of the zucchini has a coating of olive oil.  Then bake in the oven and you are done.

These noodles are amazing with just a simple tomato sauce or dalloped with pesto, but my favorite recipe by far is Zucchini Noodles with Turkey Meatballs and Tomato Sauce.  When I have served these at Mediterranean Living taste testing parties they have always been the hit of the night.

If you try the recipe please rate and review below.  Enjoy!

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