Tutorial: Making Low-Calorie Zucchini Pasta Without a Spiralizer

Last week I shared a photo on twitter of the giant zucchini pasta bowl I was having for dinner. I may have casually mentioned how ridiculously low-calorie it is and I was quickly bombarded with questions on how to make it! I’m certainly not the first person to do this so there are many other tutorials out there, but here’s my quick-and-easy version.

Zucchini Pasta


I recommend using 2 medium sized zucchini per person. After cooked that will make about 2 cups. I’ve made this dish plenty of times and weighed the zucchini the first few times using my EatSmart scale and each time it came in at about 9 ounces or 35 calories of zucchini.

Wash ’em well and pull out your handy dandy julienne peeler. The one I use is $15 on Amazon. I tried to find one locally and couldn’t so I’m grateful my Mom got me this for Christmas! You’ll often see people use big spiralizer machines to make veggies pasta but I wasn’t sure how often I’d use it so I didn’t want to fork over the extra cash for it.

The peeling part is super easy and takes just a few minutes to shred the zucchini.



I missed talking to you guys via video so I shot a short one showing off my mad peeling skills.

Once peeled you can sautee it in a pan, or throw it in the microwave with the sauce for a few minutes like I do. My favorite way to make it right now is with 1/2 a cup of delicious Newmans Own’s sauce and 1 Tablespoon of cheese (which comes to a whopping 130 calories!) I rarely have pasta anymore as it’s just a total calorie bomb and I can’t help but eat way past my fullness levels with it. It’s been nice to have a lightened up version of this classic comfort food.

I’m not sure how well it would be received by non-health freaks. If I was trying to sneak this into kid’s meals I’d probably make the pasta with a mix of 50% traditional noodles and 50% zucchini. I peel mine with the skin on, but you could peel that off first so all the noodles are beige colored and I suspect you could sneak it past those who are typically run screaming away at the sight of veggies.

IMG_6658Have you had vegetable noodles before?
What toppings or sauce would you use on zucchini pasta? 


    • Erica House says

      I’m the first to admit when a health food trend is totally bogus (I still want to vomit when I think about drinking ACV) and this really is tasty!

  1. says

    And I will be trying this immediately! I’ve used spaghetti squash in lieu of pasta forever but never zucchini. I have used zucchini as noodles in lasagna- such a yummy and healthy swap! Great post girl!! P.S. I am getting so excited to see you at Fitbloggin!!!

    • Erica House says

      If you’ve used it in lasagna before then I’m sure you’ll like it this way.

      I forgot you are going to be at FitBloggin. I am SOOOOO excited! This will be my first time meeting people in my blog family and I’m totally going to geek out when I start seeing everyone :)

    • Erica House says

      Yes! I’m a total spaghetti squash fanatic but it’s to hot here now for me to roast things so I’m switching to zucchini for my noodles this summer!

  2. says

    First of all, I LOVE your sweater. I’m dying for some mint colors in my wardrobe. Secondly, this is so cool! I’ve seen this before but didn’t want to spend the money on a spiralizer. I think I might try doing half noodles half zucchini!

    • Erica House says

      Thank you! I got it from Target a few months ago and I believe they still sell them there (on one of their t-shirt stands)

  3. says

    i do have a spiralizer, so i looooove using vegetables as noodles! i also use spiralized zucchini as a salad base (regular lettuce is so boring!) there’s so much you can do with it!

    • Erica House says

      Ohhh I would never have thought to add it to salads! I haven’t been eating salads often lately because I got so bored with them but I’m trying to find ways to liven them up and this is perfect!

  4. says

    I make this for dinner about once a week! I also add a ton of veggies to the sauce, and my boyfriend always comments on how filling a giant bowl of veggies can be.

    • Erica House says

      I should have added that in the post – it is SO filling! I thought I would be hungry again shortly after since it’s so low calorie but I was almost as full as when I eat regular pasta,

  5. says

    Dude, I love this! At first I was like, “meh, a food/recipe post, snooze..” (not a foodie at all) but then I was like, “eh, I will watch it” and YEAH! I will try this! It is easy and right up my alley, because it’s fool-proof, quick, easy, and healthy! If I can find zucchini in the store this weekend, I am trying it! :)

    • Erica House says

      Lol – I actually asked my readers to complete a survey a while back and the topic they were least interested in was food/recipes, so I only post one’s now that I think are worth it!

  6. says

    Wow! What a great idea. I have to get me one of those peelers. At only 130 calories you could add a few more veggies to the mix or add a side of light bread. Thanks for the recipe :) oh and shitocke noodles I agree…Gag!

    • Erica House says

      I bought some mushrooms and tomato’s I plan to cut up and use in my zucchini pasta tonight! I may have to toast some bread now to go with it – such a good idea!

  7. says

    Oh yes I do like zucchini pasta and actually have been having it again more often lately. My most recent success was a plate of zucchini spaghetti with vegan lentil chili and mashed avocado.

      • says

        Well, I made the recipe up myself but forgot to write down measurements. Embarrassing as I even posted a picture of it in my WIAW post so maybe I should have expected others to ask :). I’ll make sure to have it again soon and then post the recipe.

    • Erica House says

      I’m glad I’m not the only one who hated the shirataki! I almost felt bad after I said it since it does seem to be a popular item, but I just can’t stand even thinking about how badly the tasted.

  8. says

    I’ve never tried a vegetable noodle before (unless you count shirataki as one). This looks delicious! I definitely need to try this.

    • Erica House says

      I am SO glad I got it for Christmas. I’ve only used it to make ‘pasta’ but I have so many other great ideas for it to try still.

  9. Heather says

    The post makes me hungry for this, and it’s only, like, 10 a.m. here! Guess I know what I’m having for dinner.

    I use the julienne peeler method too because I didn’t know where I’d keep a spiralizer, or how often I’d use it, and my peeler cost about $8 and works great. Sometimes I like to add some julienne peeled carrot to mine, for a little more colour.


Leave a Reply