Looking for a simple, tasty and vegetarian recipe? Opt for zucchini tagliatelle in a pan! Easy and quick to prepare, this recipe is ideal for vegetarians and vegans if you remove the parmesan which you can replace with vegan cheese or pieces of cashew nuts. You can even add cherry tomatoes or mushrooms depending on the season.
Ingredients for 4 people
- 4 medium zucchini (2 green and 2 yellow for a little color)
- 2 cloves of garlic
- 2 tablespoons of olive oil
- 1 teaspoon of lemon juice
- 50 g of grated parmesan (optional)
- Salt and pepper
- Fresh herbs of your choice (basil, parsley, or chives)
Also check out our other pasta recipes and side dishes for gourmets!
- Salmon tagliatelle
- Shrimp tagliatelle
- Side dishes for fish
Zucchini tagliatelle recipe steps
- Prepare the zucchini: Wash the zucchini and then, using a vegetable peeler or a mandolin, cut them into thin strips to form tagliatelle.
- Heat the oil: In a large frying pan, heat the olive oil over medium heat. Add the minced garlic cloves and sauté for 1 to 2 minutes, until golden brown.
- Cook the zucchini: Add the zucchini tagliatelle to the pan. Sauté over medium heat for 5 to 7 minutes, stirring regularly, until the zucchini is tender but still slightly crunchy.
- Season: Add lemon juice, salt, pepper and chopped fresh herbs. Mix well. If desired, sprinkle with grated Parmesan cheese for extra flavor.
- Serve immediately, garnishing with a little more fresh herbs or Parmesan cheese if desired.
How to store zucchini tagliatelle?
Zucchini tagliatelle is best eaten immediately to preserve its crunchy texture. However, if you want to store it, place it in an airtight container in the refrigerator for 1 to 2 days maximum. Reheat it over low heat in a frying pan before serving to prevent it from becoming too soft.
Can you make zucchini tagliatelle in advance?
You can prepare the zucchini strips a few hours in advance and store them in an airtight container in the refrigerator. However, it is best to cook them just before serving to keep them firm and flavorful.
What can I substitute for olive oil?
You can use coconut oil or butter for a different taste, but olive oil is best for a light Mediterranean flavor.
Can I add other vegetables?
Absolutely! You can add carrot strips, mushrooms, cherry tomatoes, or bell peppers for more color and flavor. Sauté them directly with the zucchini.
What can I substitute for parmesan for vegans?
- Nutritional yeast: It has a slightly cheesy taste and is often used as an alternative to parmesan. Sprinkle it on the zucchini for a similar flavor.
- Nut and almond mix: Blend cashews, almonds, or sunflower seeds with a little nutritional yeast and salt to make a grainy parmesan substitute.
- Gomasio: This mixture of toasted sesame and salt provides a crispy texture and rich flavor that can pair well with zucchini tagliatelle.
Sliced zucchini tagliatelle recipe
Ingredients
- 4 medium zucchini (2 green and 2 yellow for a little color)
- 2 cloves of garlic
- 2 tablespoons of olive oil
- 1 teaspoon of lemon juice
- 50 g of grated parmesan (optional)
- Salt and pepper
- Fresh herbs of your choice (basil, parsley, or chives)
Instructions
- Prepare the zucchini: Wash the zucchini and then, using a vegetable peeler or a mandolin, cut them into thin strips to form tagliatelle.
- Heat the oil: In a large frying pan, heat the olive oil over medium heat. Add the minced garlic cloves and sauté for 1 to 2 minutes, until golden brown.
- Cook the zucchini: Add the zucchini tagliatelle to the pan. Sauté over medium heat for 5 to 7 minutes, stirring regularly, until the zucchini is tender but still slightly crunchy.
- Season: Add lemon juice, salt, pepper and chopped fresh herbs. Mix well. If desired, sprinkle with grated Parmesan cheese for extra flavor.
- Serve immediately, garnishing with a little more fresh herbs or Parmesan cheese if desired.
