Raw Zucchini Pasta

Happy Sunday?  Is everyone sticking to their New Year life changes?  I sure hope so and if you stumbled get right back up.  We all face challenges and stressors everyday that knock us down, all that matters is you get back up and keep pushing forward.  No one is judging how fast you get up, all you need to do is keep moving forward.  I think my mind is working extra positively today since I just left a butt whooping session of Bikram Yoga.  It is my third class in the past 3 weeks and let’s talk about a humbling experience.  Big bad crossfit muscles do nothing for you when you need to relax and breath.  It has definitely been an amazing experience using it to help find balance, plus having no communication with anyone for 2 hours is pure heaven for me since I am glued to my smart phone most times.  One of my New Year’s life changes was to spend more time interacting with flesh and blood human beings, have conversations instead of texts, and as many times as possible leave my phone in my car when I go somewhere.  Baby steps but it has been successful so far.

Zucchini Pasta

Now this is one of the quickest and easiest meals you can have while on your Whole 30 or while doing your 21-Day Sugar Detox.  All you need is a [amazon_link id=”B0000CCY1S” target=”_blank” ]julienne peeler[/amazon_link] or the world’s best kitchen tool, a [amazon_link id=”B0007Y9WHQ” target=”_blank” ]Spiral slicer[/amazon_link].  It can be made in advance or on the spot and it is delicious.  I personally prefer the cold raw version but you can heat it up and go to town with creativity and the flavor train.  I look forward to hearing how you like it and what you do to suit yourself.  Please leave me a comment letting me know.

5.0 from 4 reviews
Raw Zucchini Pasta with Fire Roasted Tomato Sauce
Prep time
Cook time
Total time
Serves: 2
Raw Version
  1. Place your zucchini in your spiral slicer to make pasta. If you don't have a spiral slicer you can use a julienne peeler or vegetable peeler and make thicker noodles
  2. Whichever method you choose, make your noodles to your liking and set aside
  3. Place your toasted pecans in your food processor and pulse until you have small chunks, not quite flour consistency
  4. Add your can of fire-roasted tomatoes and process on high to make a smooth sauce
  5. Plate your noodles and dress with the sauce
  6. Sprinkle with salt and pepper to your liking and enjoy
For the Hot Version
  1. Follow steps 1-4 from above
  2. Place your zucchini noodles on a paper towl lined cookie sheet and lightly salt
  3. Let sit to reduce the moisture
  4. Preheat a saute pan on medium heat and a sauce pan on medium heat
  5. Place your tomato sauce in the sauce pan, cover, and let simmer until hot
  6. Using a fat of your choice (bacon fat, avocado oil, coconut oil) saute your noodles for 1-2 minutes in your saute pan to just warm them up
  7. Transfer your noodles to a plate, dress with your sauce and enjoy

 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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  1. Make this tonight and it was amazing. 1 questions though, I salted it and think I used to much salt as it tasted salty. How much should be used?? Thanks and I love your website!!

  2. Hi George!

    First of all THANK YOU. From the bottom of my heart, thanks.
    With your help and posts Paleo has become a lifestyle for me, not a diet anymore!

    I’ve got a question for you: being Italian one of the hardest thing for me to give up has been pasta, but I’ve stumbled across the so-called Konjac Noodles… Ever heard of these?
    Apparently they are entirely made out of the Konjac root, and only contain 5kcal/100g (wow…).

    Do you reckon they can be considered Paleo???

    Many Thanks from Sydney mate

  3. A spiralizer was one of the many paleo living gifts I gave myself for Christmas… and I’m not sorry!! I’ve been doing “zoosketti” about once a week since I got it… I love it!! I love it with a jazzed-up chunky marinara… I toss in crushed garlic, onion, beautiful chunks of green bell pepper… loads of fresh oregano and some fresh basil. I found that I really like it with chunked chicken in it (from the gazillion chickens I roast monthly). It’s a quick and easy meal, with a big salad on the side… what’s not to love?

  4. Ahh I tried zucchini noodles today in a pesto recipe and it was terrible. They don’t even come close to the Ahhh-mazing cucumber version. However I didn’t cook them! Thanks for the lesson – will try again with this recipe :)

  5. I need a spiral slicer! This looks amazing…I’ve only thought of doing spaghetti squash as pasta substitute, never thought about zucchini. Thank you for the suggestion!

  6. Hello – I just bought a spiral slicer for this purpose, it looks SO yummy! One question – is there any reason why you peel the zucchini first? Are they too tough otherwise? Just curious. Thanks!!

  7. Two things: One, a julienne tool has been on my kitchen wish list for *months*! I want one so badly and just for this reason. Two: I had the paleo “spaghetti” a few months ago using the spaghetti squash, and I about fell on the floor b/c it was so.flipping.good. I’ve had it about 457,000 times ever since, and I will *never* eat spaghetti any other way again. Ever. I can’t wait to try these zucchini noodles too!

  8. I have this recipe on my Meal Plan for this week – but I think I’m going to opt for a pound of grass fed beef to the sauce for some protein. Wish I had a spiral slicer, but I will get by with my julienne peeler….I’m just jealous of your pretty noodles :)

  9. two things here, first that’s brilliant, I love it and my hubby want that on this weeks menu.
    Second: as much as I think your new year resolution is a good thing for you I think I’m kind of in a conflict with it, because I love your Instagram, mails, Facebook, and web page interaction with me. :)

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