Gluten-Free Spiralized Zucchini Pasta

January 28, 2014

Whether you’re interested in trying a gluten-free diet or simply looking for a healthier alternative to traditional pasta, here is an easy, inexpensive way to make your own, wheat-free noodles.  Spiralized zucchini makes a surprisingly good pasta replacement.  Even without much added heat, zucchini has a mild taste and (almost) an al dente texture.


I got a Paderno spiralizer for about $30 on Amazon.

The spiralizer may sound like a fancy gadget, but it’s a simple mechanical device with fancy results.  Mine is only two parts with three interchangeable blades.  Amazingly, it’s really easy to clean!

Here’s my recipe for zucchini pasta with a veggie-packed marinara.  Whenever I make this for dinner, I always set some aside for my lunch the next day—it makes great leftovers.

Gluten-Free Spiralized Zucchini Pasta


(Serves 2-3)

1 tbl. olive or coconut oil

1 yellow onion, finely chopped

3 cloves of garlic, minced

2 carrots, chopped into thin coins

½ lb. baby bella mushrooms

1 ¼ cup vegan marinara sauce

3-4 medium zucchini, spiralized

handful of marinated artichoke hearts, sliced

handful of sundried tomatoes, sliced

nutritional yeast to garnish (optional)

salt and pepper to taste


Gluten-free spiralized zucchini pasta - steps 1-3

1.  In a large pan, warm olive or coconut oil over low-medium heat.  Sauté onion for three minutes.  Next, stir in garlic, carrots, mushrooms, and a dash of salt.  Toss veggies until carrots and mushrooms soften.

2.  Add sauce.  Turn down heat to low and allow the sauce and veggies to simmer for about 10 minutes. Stir every now and then.  While the sauce is simmering, spiralize your zucchini using the blade designed for thin, pasta-like strands (i.e. the one with the smallest holes).  If your spiralizer leaves you with a “plug” of zucchini, chop it up and throw it in your sauce!

Zucchini noodles from the spiralizer - How to make zoodles

Beautiful, spiralized zucchini!

3.  Add zucchini “pasta,” sundried tomatoes, and artichoke hearts to simmering sauce. Mix thoroughly.  Leave the pan on the hot burner long enough to warm the zucchini

4.  Transfer to a plate and sprinkle with nutritional yeast.

Gluten-free Zucchini Pasta - Final

Also by Mary: Curried Stuffed Baked Sweet Potatoes

Vegan Strawberry Kiwi “Yogurt”

Related: Raw Vegan Zucchini Alfredo


Photos: Mary Hood

Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.


always stay inspired!