Zucchini Pasta, Raw with Olive Oil
Prep Time
5 mins
Total Time
5 mins
Gluten-free | Grain-free | Vegan | Raw | Paleo | Whole30 | AIP
These recipes for keto garlic zucchini pasta are so quick and easy they are bound to become regulars on your menu! One raw and the other lightly cooked, both zoodle recipes provide nutrients to power your brain, without the gluten and carbs of regular pasta.
Course:
Dinner, Side Dish
Cuisine:
American, Italian
Servings: 2 servings
Calories: 184 kcal
Ingredients
- 1 medium-large zucchini (about 3 cups of spiral sliced zucchini pasta)
- 2 Tbsp olive oil
- ½ tsp garlic salt, or more to taste
Instructions
-
Start with a washed zucchini. Cut the tip off but leave the stem on the other end so you can hold it while spiral slicing the zucchini. Starting with the end you cut, insert the zucchini into the spiral slicer and turn. I like to stop and break off the zucchini that has been cut after it has gotten about 6-8 inches long, then I simply resume turning the zucchini to cut more "pasta". Continue until the zucchini has made it as far into the spiral slicer as possible, but be careful of your fingers. The blades are very sharp!
-
Pour the olive oil over the zucchini pasta and sprinkle with garlic salt while you are using your hand to toss the "pasta".
Nutrition Facts
Zucchini Pasta, Raw with Olive Oil
Amount Per Serving
Calories 184
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 610mg27%
Potassium 926mg26%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 8g9%
Protein 4g8%
Vitamin A 710IU14%
Vitamin C 63.5mg77%
Calcium 57mg6%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.