Gluten-Free Zucchini Pasta

Creating a homemade zucchini noodle with a potato peeler or mandolin provides a gluten-free pasta alternative tasty enough to satisfy the strongest of Italian food cravings.

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 2-3


1-2 large zucchini
1 pint cherry tomatoes (halved)
4-6 vine tomatoes (diced)
2 garlic cloves (crushed or finely
½ small onion (diced)
6-8 fresh basil leaves
olive oil
¼ – ½ tsp salt
crushed black pepper to taste
¼ cup feta cheese (optional)
2 tbsp. nutritional yeast (dairy-free


  1. Begin by using a potato peeler or mandolin to create long, thin strips of fresh
    zucchini noodle. You may also use a sharp knife and julienne the zucchini to create
    thinner versions of this noodle that more resembles spaghetti. Toss lightly in olive
    oil and set aside for later
  2. Preheat a large pan or skillet to medium heat. Add 2 tbsp. olive oil and diced onion,
    sauté for 4-5 minutes until the onions are soft and translucent. Add the chopped
    garlic for 1-2 additional minutes. Stir in the chopped vine tomatoes and allow the
    water from the tomatoes to reduce down, approximately 10 minutes–15 minutes,
    stirring occasionally.
  3. Add salt, pepper, fresh chopped basil and the cherry tomatoes. Simmer for 5
    minutes. Preheat a separate pan on medium heat and then add the zucchini
    noodles. Cook for 5-7 minutes until tender, tossing occasionally.
  4. Transfer the zucchini noodle into individual portions, top with the desired amount
    of tomato sauce & garnish to taste with feta cheese, fresh ground pepper and more
    fresh chopped basil.
  5. For a little extra kick, use a red onion over white and add chili flakes or chili oil to
    the garnish. Remember nutritional yeast is a perfect vegan dairy substitute with its
    cheesy taste and is rich in vitamin B12.

Bon Apetit!