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Lemon-Parmesan Zucchini Ribbon Pasta
Recipe

Lemon-Parmesan Zucchini Ribbon Pasta

Quick & Easy

Quick sautéed zucchini ribbons tossed with garlic, lemon and parmesan for a light, fast pasta-style dish.

Why smarter

Prep is quick with a peeler (about 4–5 minutes), plus garlic and lemon (2 minutes). Pan heats in about 1 minute; sauté and tossing take 4–5 minutes total. Serving immediately avoids excess liquid.

Chef tip

Keep the heat fairly high and the cook time short to avoid watery zucchini; tossing the parmesan off the heat helps it coat instead of clumping.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 500 g zucchini 500.000 g zucchini
2 1 lemon 1.000 lemon
3 1 garlic clove 1.000 garlic clove
4 40 g parmesan 40.000 g parmesan

Method

  1. Wash zucchini and shave into long ribbons with a vegetable peeler; stop when you reach the seedy core. Finely chop garlic. Zest and juice the lemon. Finely grate parmesan.
  2. Heat a wide pan with a little olive oil over medium-high heat. Add garlic and sauté 20–30 seconds until fragrant.
  3. Add zucchini ribbons and toss 2–3 minutes just until warmed through and slightly softened.
  4. Add lemon zest and a squeeze of lemon juice, toss 20 seconds, then take the pan off the heat.
  5. Add parmesan and toss until lightly coated. Season with salt and pepper, adjust with more lemon juice if needed, and serve immediately.