My Summer “Pasta”


Zucchini Pasta with the Paderno Spiralizer

Every summer, I plant my little garden with zucchini, beefsteak tomatoes, cherry tomatoes, herbs, lettuce and cucumbers. What I find is that I always have way too many zucchinis! I’ve given them away to friends and neighbors but eventually, we are all overwhelmed with too many and the need to find new ways to cook them.

Over the few past months, many kitchen / food / cooking websites have featured spiralizers. Which ones are best, easiest to use, clean, whatever. You’ve probably seen them. But it does get one thinking. Personally, I use the Paderno 4 blade and it works like a charm.   So I figured it was time to put it to use.

One night, I made spiralized zucchini for my family, which includes my teenaged sons who could live on soda and chips. And maybe “Goldfish.” It was a simple pasta recipe with seared scallops. My 16 year old son commented that he couldn’t tell the “real” pasta from the zucchini. We all kind of playfully smiled and enjoyed that moment – it’s all zucchini. And it’s a vegetable. Which is healthy. Low carb. And it’s gluten free.


Seared Scallops with Zucchini “Pasta,” English Peas & Cherry Tomato

I was recently honored once again to teach in the Santa Clarita Central Park Community Garden for the 5 year anniversary celebration. So why not share my simple zucchini pasta recipe with these gardeners? Afterall, they are gardeners and probably have the same overabundant issue with zucchini that I have.


Ready for Class! Santa Clarita Central Park Community Gardens

Zucchini Alla Checca

  • Servings: 4
  • Difficulty: easy
  • Print

Credit:  The Fraiche Kitchen


4 med. zucchini – “spiralized”

2 spring onion, thinly sliced or shaved on mandoline

1/2 c Chicken stock

2 cloves garlic, minced

2 c cherry tomatoes, quartered (or roma, or heirloom)

½ c loosely packed basil, chopped

¼ c + 2 Tbl Olive oil

½ c Parmesan cheese, grated plus extra for garnish

Salt & pepper to taste


  1. Mix garlic, tomatoes, ¼ c olive oil and basil. Season with salt & pepper. Set aside.
  2. Heat 2 Tbl olive oil in large skillet. Sauté spring onion until translucent.
  3. Add spiraled zucchini to skillet. Quickly sauté. Add chicken stock. Season with salt & pepper.
  4. Cook zucchini, gently stirring. Allow stock to reduce. Add butter to zucchini and toss.
  5. Add parmesan and gently toss. Sauce will come together somewhat creamy.
  6. Add garlic / tomato / basil to zucchini and gently toss. Check seasoning for salt & pepper to taste.
  7. Divide among 4 serving bowls. Garnish with parmesan.
  8. Serve!

You can use any sauce.  Just prepare the zucchini through Step 4!

* Nutrition Notes: Zucchini is low in Saturated Fat, Cholesterol & Sodium. It is a good source of Thiamin, Riboflavin, Niacin, Vitamin B6 & Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Magnesium, Postassium, Copper and Manganese.



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