Zucchini Ribbons Sauteed in Garlic and Rosemary

Zucchini Ribbons Sauteed in Garlic and Rosemary are ready in 20 minutes and don’t require any fancy equipment either! Make them with a vegetable peeler. They’re a perfect low-carb, gluten-free side dish.

For some reason, zucchini takes on a whole new taste when served in an unexpected way, at least at our house.  We spiralize it to make Zucchini Noodle Alfredo and slice it thin to make Zucchini Chips. Both of these are a hit.

It’s the same experience with zucchini ribbon pasta. Thin strips of zucchini are smooth and silky, just like noodles. After they are sauteed in a little olive oil, garlic and rosemary, you might second guess whether you’re in fact eating a new fangled pasta!

Zucchini ribbons on plate

Really…doesn’t this plate of zucchini ribbons look a bit like spinach flavored pasta? And, no…I did not put on my sneaky mom hat and try to pass them off as such. I didn’t have to. They looked so appetizing and the aroma was enticing, they got two thumbs up before they hit the table.

Another nice thing about this side dish is that it only takes about 15 minutes from start to finish to make. You could probably do it in 10 minutes if you’re organized.

How to Make Zucchini Ribbons

Peel off the outer skin of the zucchini with a vegetable peeler and discard. Continue peeling the rest of the zucchini into long strips.

When you get down to the seeds, you can decide whether to keep going. If you don’t like the look of seeds, then you might just want to stop peeling at that point. I started with a little over a pound of zucchini.

By the way, we used a vegetable peeler to make shaved broccoli noodles too. A spiralizer is an option in both of these recipes, but definitely not a requirement to make this tasty dish.

Peeling Zucchini Ribbons

Add olive oil to a large pan and heat over medium high heat. Next, add minced garlic and rosemary to the pan and soften for a few minutes. Finally, add zucchini ribbons to the pan. I can fit about a pound of zucchini into my pan at one time. Saute the zucchini for about 5 minutes.

Sprinkle with a little salt, if desired.

Fresh rosemary is totally worth it. 🙂 If using dried rosemary, then use about a 1/3 less.

Recipe Variations: Use the basic process to make zucchini ribbon pasta and saute with just olive oil and garlic. Or, try adding other herbs, like thyme, oregano or basil.

zucchini ribbon pasta recipe on fork

Zucchini ribbons are a great side dish with just about any entree.

Please rate this recipe and tag @DinnerMom or #DinnerMom if you make it. We love to see what you are cooking up.

5 from 2 votes
zucchini ribbon pasta recipe on fork
Zucchini Ribbons Sauteed in Garlic and Rosemary
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 
Zucchini ribbons sauteed in garlic and rosemary are a fun and tasty side dish. And quick too, ready in about 15 minutes start to finish!
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 51 kcal
Ingredients
  • 1 pound zucchini
  • 1 Tablespoon olive oil
  • 1 garlic clove minced
  • 1 teaspoon rosemary chopped
  • Salt to taste
Instructions
  1. Using a vegetable peeler, remove the outer skin from the zucchini and discard.
  2. Continue to peel the zucchini into long strips or "ribbons."
  3. Add olive oil to a large pan and heat over medium high heat.
  4. Add garlic and rosemary to pan and soften for about 2 minutes.
  5. Add zucchini ribbons to the pan and cook for about 5 minutes, stirring frequently.
  6. Remove zucchini from pan and season with salt, if desired. Enjoy!

Nutrition Facts
Zucchini Ribbons Sauteed in Garlic and Rosemary
Amount Per Serving
Calories 51 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 9mg 0%
Potassium 295mg 8%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 1g 2%
Vitamin A 4.5%
Vitamin C 24.9%
Calcium 1.8%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. I’ve made zucchini ribbons before but I’ve always paired them with a pasta sauce and used them as a substitute pasta. This dish looks great.

  2. I love making zucchini ribbons! It makes eating green veggies so much more fun. 🙂

  3. Can’t wait to try for my 10th month old. Most recipes call for olive oil. Have you tried organic coconut oil? I’ve started using that a lot more often than OO for both a nutritional boast and soft taste (and I don’t like coconuts). Plus it has a higher heat tolerance, Whatever the proper word is… I even put it in water when steaming veggies or making soup. Ah, I’m getting hungry. Thanks for the recipe!

  4. I am so in love with this recipe! I make zoodles all the time as well as zucchini bread and this is such a great way to change it up. I’ve also got some fresh herbs growing inside which will make this combo with the garlic taste awesome. Thanks for the fantastic idea!

  5. Amanda Finks says:

    This is such an easy and healthy recipe! Love the garlic and rosemary in this perfect summer dish!

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