Zucchini pasta is the perfect low-carb alternative to  real pasta.

You can treat it like a real pasta dish by adding marinara sauce, or you can change it up by adding a variety of different sauces or seasonings to make it a different dish every time.

By adding vegetables and chicken, or another protein, to the zucchini pasta you are creating a perfectly balanced meal with a large serving of vegetables.

Zucchini pasta alone is also paleo friendly and gluten free.

To make zucchini pasta you need a spiralizer or vegetable slicer, which you can buy on  Amazon, at Target or at most kitchen tool stores. They usually run from $10-$20 and can be used for making infinite zucchini pasta dishes.


– Vegetable spiralizer, sprial slicer or vegetable slicer

– skillet


– 1 large zucchini

– Assorted vegetables (fresh or frozen)

– 1 serving size of chicken

– salt to taste

– pepper to taste

– 1 tsp. lemon juice

– 1 tsp. garlic

– 1 tbsp. olive oil


1.    Use spiralizer (or other tool) to slice the zucchini into noodles

2. Steam the vegetables of your choice

3. Prepare chicken and season as desired

4. After steamed, add vegetables, zucchini noodles and chicken to pan over medium/low heat with 1 tbsp. of olive oil

5. Stir together and mix in salt, pepper, 1 tsp. of lemon juice and 1 tsp. of garlic

6. Cook together for 3 minutes to warm, but make sure the zucchini pasta doesn’t get soggy

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