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 low carb pasta substitute.  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 dolloped 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!

Zucchini Noodles Baked in Olive Oil (low carb pasta)

Zucchini Noodles Baked in Olive Oil (Low Carb Pasta)

4.05 from 21 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 174 kcal


  • 3 medium zucchini
  • 2 tbsp extra virgin olive oil 
  • 1/4 tsp salt
  • 1/4 tsp pepper


  • Preheat oven to 400 degrees F.
  • Spiralize or peel zucchini strips onto a sheet pan. Once done, add olive oil, salt and pepper. Mix everything well until all the noodles are thoroughly coated with olive oil. Spread noodles evenly over entire sheet pan.
  • Bake in oven for about 10 minutes, checking noodles about 3/4 way through. Remove noodles and use immediately.


Calories: 174kcalCarbohydrates: 9gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 315mgPotassium: 771mgFiber: 3gSugar: 7gVitamin A: 589IUVitamin C: 53mgCalcium: 48mgIron: 1mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Bill Bradley, R.D.
Bill’s passion is to live and teach the principles of good food, generosity, and how to open our hearts while we take care of ourselves and others. More →


  1. Janet Levasseur April 15, 2023 at 1:40 pm - Reply

    What is the serving size? How many servings are there? That info seems to be missing.

    • Winter LeBlanc April 17, 2023 at 10:26 am - Reply

      Thank you for noticing that. We have fixed the issue.

  2. J Hill August 19, 2022 at 4:00 pm - Reply

    I love zoodles this way, but my favorite is to modify this recipe to use as a simple, delicious side dish.
    I add a handful of grape tomatoes, halved, and fresh chopped herbs. Use Meyer Lemon olive oil.
    Garnish with crumbled or shaved cheese if desired.

  3. MPT July 6, 2022 at 11:09 pm - Reply

    5 stars
    This was the best recipe for the zoodles but I did one additional thing during prep. I used the fettacine blade on my OXO spiralizer instead of the spaghetti option. I lightly salted the noodles and let them drain in a colander overnight which removed some of the liquid. SO when they baked they still had some crispness due to the larger size

    • Lynnie Powell April 24, 2023 at 10:02 am - Reply

      5 stars
      This is my second time making these
      Delicious easy and. Keeps me on my quest to eat more low starch veggies.
      Thx I have passed on to my daughter and grandaughter.

  4. Jerry kuhn March 25, 2021 at 9:19 pm - Reply

    Wow, tried the zuchinni noodles in olive oil. It was wonderful. I did add garlic pepper seasoning and italian seasoning for taste. I have been attempting to prepare the dish different everytime trying to perfect the taste. Thanks.

  5. Carolyn Stanley August 16, 2019 at 6:02 pm - Reply

    Excellent, Bill. I tossed the spiralized zucchini with 2 Tbsp of olive oil and a few sprinkles of Asian seasoning similar to “Everything but the Bagel” seasoning with black and white sesame seeds.
    I then shredded some Napa cabbage, onion, and carrots and using the same technique roasted those. Very goo, too. I’m going to combine the leftovers with a dash of teriyaki sauce and use it as a filling to stuff round dumpling wrappers to steam.
    I’ve roasted vegetables before but in chunks. Thanks for this idea. It eliminates the extra moisture left when you pan sauté.

    I have a question. I bought your olive oil when you presented at my Women Defining Retirement club a couple of years ago. Obviously, it’s all gone. I would order through you, but I fear the shipping would be prohibitive. If my husband and I ever took another ride to the Berkshires, is there a location we can buy it from you?

    • Bill Bradley, R.D. August 20, 2019 at 6:38 pm - Reply

      Hi Carolyn,
      I now live in Conway which is not quite in the Berkshires. Also, I do head out that way sometimes so I might be able to deliver.
      Thanks for the comment.

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