Zucchini Tagliatelles

This dish stands out for its simplicity, health benefits, and versatility. It's gluten-free, low in calories, and rich in nutrients. Plus, it's a creative way to incorporate more vegetables into your diet.

Zucchini Tagliatelles

Zucchini Tagliatelle is a light, and incredibly simple side dish that brings the essence of summer to your table. Ideal for those seeking a healthier alternative to traditional pasta, this recipe highlights the subtle sweetness of zucchini, enhanced with the aromatics of fresh herbs.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Servings 4


  • skillet
  • peeler


  • 4 zucchini
  • 2 tbsp olive oil
  • salt and pepper (to taste)
  • fresh herbs (a mix of fresh herbs -basil, parsley, thyme- finely chopped)
  • parmigiano reggiano cheese (Optional: Grated - for serving)


  • Prepare the Zucchini: Wash the zucchinis and trim the ends. Use a vegetable peeler or a mandoline slicer to cut the zucchini into long, thin strips, resembling tagliatelle pasta.
  • Cook the Zucchini: Heat the olive oil in a large skillet over medium heat. Add the zucchini tagliatelle, tossing gently to coat. Sauté for 2-3 minutes until the zucchini is tender but still slightly crisp.
  • Season: Season with salt and pepper to taste. Add the chopped fresh herbs and toss well to distribute evenly.
  • Serve: Transfer the zucchini tagliatelle to a serving dish. Optionally, sprinkle with grated Parmesan cheese before serving.


  • For added crunch, you can toss in some toasted pine nuts or slivered almonds with the herbs.
  • If you want a bit of heat, a sprinkle of chili flakes will do wonders.
  • Ensure not to overcook the zucchini to keep its tagliatelle-like texture.
  • This dish is best served immediately but can also be enjoyed at room temperature as part of a summer salad buffet.
Keyword Healthy, Quick & Easy, Zucchini pasta

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