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Cheese and pepper star in this simple Italian dish. While the combo is traditionally tossed with pasta, we toss Parmesan cheese and freshly ground pepper with zucchini noodles instead for a lower-carb dish that helps you get in an extra serving of veggies. To simplify the recipe, look for prepackaged zucchini noodles in the produce section of your supermarket.

Carolyn Casner
Source: EatingWell.com, December 2019


Read the full recipe after the video.

Recipe Summary test

15 mins
30 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Using a vegetable spiralizer, cut zucchini into long strips. Chop the long strands once or twice so they're not too long. Place the zucchini in a colander and sprinkle with salt. Let drain for at least 15 minutes. Wrap in a large clean kitchen towel and squeeze to remove excess moisture.

  • Heat oil in a large skillet over medium high heat. Add the zucchini noodles and cook, stirring, until heated through, about 3 minutes. Transfer to a bowl and stir in Parmesan and pepper. Serve with more pepper, if desired.

Nutrition Facts

157 calories; protein 6.7g; carbohydrates 8.5g; dietary fiber 1.9g; sugars 4.4g; fat 11.6g; saturated fat 3.4g; cholesterol 12.9mg; vitamin a iu 540.5IU; vitamin c 35.1mg; folate 48mcg; calcium 161.3mg; iron 0.9mg; magnesium 41.1mg; potassium 544.4mg; sodium 322.8mg; thiamin 0.1mg.