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Zucchini Cacio e Pepe

Zucchini Cacio e Pepe

  • Author: Paige Adams
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes
  • Total Time: 23 minutes
  • Yield: Serves 4 1x
  • Category: Pasta
  • Method: Sauté
  • Cuisine: Italian
  • Diet: Vegetarian

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.

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

  1. Trim and spiralize the zucchini. Cut any long noodles, so they are about the length of spaghetti.
  2. 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.
  3. Heat the olive oil in a skillet over medium high heat. Add the garlic sautéing until fragrant, about 30 seconds.  
  4. 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.
  5. Top with grated parmesan and pecorino.

Notes

Do not overcook the zucchini noodles. You want them still to have some bite.

  • Author: Paige Adams
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes
  • Total Time: 23 minutes
  • Yield: Serves 4 1x
  • Category: Pasta
  • Method: Sauté
  • Cuisine: Italian
  • Diet: Vegetarian

Keywords: Pasta, zucchini, cacio e pepe