Zucchini Cacio e Pepe
This easy zucchini cacio e pepe recipe is a vegetable version of the classic Italian pasta dish that goes big on black pepper and cheese.
Servings: 4
Ingredients
- 3 medium zucchini
- 1 teaspoon + 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese plus more for serving
- 1/4 cup grated Pecorino cheese plus more for serving
Instructions
- Trim and spiralize the zucchini. Cut any long noodles, so they are about the length of spaghetti.
- Place the zucchini noodles in a colander and toss with 1 teaspoon kosher salt. Let the noodles drain for 15 minutes. Squeeze out additional water using a towel.
- Heat the olive oil in a skillet over medium high heat. Add the garlic sautéing until fragrant, about 30 seconds.
- Stir in the zucchini followed by the red, pepper flakes, salt and pepper and continue cooking for 1 minute before folding in the parmesan and pecorino. The cheese will quickly melt, and then the zucchini noodles are ready.
- Top with grated parmesan and pecorino.
Notes
Do not overcook the zucchini noodles. You want them still to have some bite.
Nutrition
Calories: 110kcal | Carbohydrates: 6g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 1071mg | Potassium: 416mg | Fiber: 2g | Sugar: 4g | Vitamin A: 414IU | Vitamin C: 27mg | Calcium: 151mg | Iron: 1mg