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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 56.4
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.8 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 1.7 g

View full nutritional breakdown of Low-Carb Zucchini Ribbon 'Pasta' calories by ingredient
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Low-Carb Zucchini Ribbon 'Pasta'

Submitted by: CHEF_MEG
Low-Carb Zucchini Ribbon 'Pasta'

Introduction

Ever tried turning zucchini into "pasta"? With a vegetable peeler, it's easy to create ribbons of squash. Ever tried turning zucchini into "pasta"? With a vegetable peeler, it's easy to create ribbons of squash.
Number of Servings: 4

Ingredients

    1 teaspoon olive oil
    4 small zucchini (about 1 1/4 pounds), ends trimmed and sliced into ribbons
    1 small Vidalia onion, sliced
    pinch black pepper
    2 tablespoon whole wheat or panko bread crumbs
    1 lemon, zested


Directions

Use a vegetable peel to make ribbons from zucchini.

Place the oil into a non-stick sauté pan, and warm over medium heat. Add the onions to the pan, and cook for 3 minutes. Add the zucchini and cook another 3 minutes. Season with black pepper.

Set the vegetables aside. Place the pan back on the burner, and add the bread crumbs and lemon zest. Cook, stirring constantly, until lightly browned, about two minutes. Sprinkle the lemon crumbs over the vegetables and serve warm.


Makes four 1-cup servings
(two servings of vegetables per portion)






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Member Ratings For This Recipe


  • Very Good
    18 of 18 people found this review helpful
    Good base for a wonderful dish. Added some roasted granulated garlic, a splash of white wine, lemon zest, halved grape tomatoes and 1/4 cup of cannelini beans for a complete and healthy meal. Thank SparkPeople! - 1/3/12

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  • Very Good
    6 of 6 people found this review helpful
    Yum, I am not a fan of zucchini but the rest of my family is, I added lemon juice and diced tomatoes to this recipie and I have to say I absolutely loved it. Instead of using Olive Oil I sprayed my pan with spray olivce oil. Will make this again. - 6/28/12

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  • Good
    5 of 5 people found this review helpful
    Agree with comment below, I added lemon juice, salt, and parm :) it was great that way and I would certainly make it again...might toss in some fresh tomatoe - 8/25/11

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  • Very Good
    4 of 4 people found this review helpful
    Enjoyed this as a nice side dish. I did add some garlic and cherry tomatoes from the garden. I think I would have liked just as well without the bread crumbs and just lemon zest. Used veggie peeler for zucchini but it's challenging to hold onto while peeling..slippery!! Will make again. - 7/30/12

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  • Good
    4 of 4 people found this review helpful
    I sauteed my panko in the same pan that I seared my scallops in, which added a nice flavor and compliment to my main dish. - 6/14/12

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  • Very Good
    4 of 4 people found this review helpful
    Adding a sliced green pepper to this is very good too! - 8/26/11

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  • Very Good
    4 of 4 people found this review helpful
    Tasty. It was a little bland so I squeezed some of the lemon juice in there and sprinkled a bit of garlic salt and grated parm on it - but it was def tasty. Def worth fixing again... - 7/25/11

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  • Incredible!
    3 of 3 people found this review helpful
    I made this tonight and it was great! LOVE the lemon zest! I took the suggestions of fellow Sparkers and added fresh tomatoes when I took it off the heat. I also added garlic while cooking, and substituted parmesan cheese to the bread crumbs. Superb!!! - 6/27/12

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  • Very Good
    2 of 2 people found this review helpful
    this is great but with some garlic sauteed with the onions and zucchini, no crumbs are needed.
    - 7/31/12

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  • Good
    2 of 2 people found this review helpful
    I added garlic too--lenon zest too---very good! - 6/19/12

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  • Incredible!
    1 of 1 people found this review helpful
    I luv this recipe, it sounds just perfect. - 11/27/12

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  • Incredible!
    1 of 1 people found this review helpful
    What a great way to get your veggies! Super recipe and easy too! - 6/18/12

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  • Very Good
    1 of 1 people found this review helpful
    Made this tonight and was easy and tasty. I did add fresh garlic in with the onions. I will make this again and add some things some of the other posters recommended. - 5/20/12

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  • Really tasty. Creating the ribbons was a little tedious, but worth the time. I added some garlic for a flavor kick. - 9/16/13

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  • Seems like there could be endless variations on this recipe - I loved that I got a lot of veggies and could cook it in one pan. Skipped the breadcrumbs, added some fresh spinach, garlic & cherry tomatoes. Sprinkled with 1 T of parmesan. Was FANTASTIC. - 4/18/13

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  • I liked the idea of the zucchini ribbons and they made for an enjoyable texture...but I didn't find that there was enough flavor in this otherwise. I'd want to add some garlic and/or parsley and/or basil if I make it again, which I probably won't. I'll do the ribbon technique again for sure though! - 3/11/13

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  • very good taste - 2/11/13

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  • I Loved it, son age 2.5years loved the breadcrumbs lol, husband hated it.
    THanks ill make it again!
    - 1/8/13

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  • Delicious and a very attractive way to serve zucchini! One of our new 'favorites!' - 12/18/12

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  • Hmm... I'm going to add nuts to the topping. Probably walnuts. Mmm... - 12/5/12

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  • if you have a mandoline type of slicer, the slicing part is really easy but with a standard vegetable peeler it would be a real pain. Loved the suggestions from Chrisstl and some other posters - made a very tasty meal! - 11/23/12

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  • Good. - 11/23/12

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  • Ooh, interesting!! I'm going to try this! - 10/26/12

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  • Sounds good. Making it tonight. - 10/25/12

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  • We like this a lot. Have made it twice since finding. - 8/22/12

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